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- 1 tablespoon olive oil - 1 medium onion, diced - 3 garlic cloves, minced - 2 cans (14.5 oz each) diced tomatoes, with juices - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 9 oz refrigerated cheese tortellini - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - Grated Parmesan cheese for serving To create a rich and creamy tomato basil tortellini soup, gather these simple ingredients. Each one adds flavor and texture to the dish. Start with olive oil for sautéing. It gives the soup a great base. Next, use a diced onion to add sweetness and depth. The minced garlic ramps up the flavor even more. For the soup's heart, you'll need canned diced tomatoes. Choose the ones with juices to keep the soup moist. Add vegetable broth for a savory base. Herbs are key! Use dried oregano and dried basil to bring warmth. Don't forget to add salt and pepper to taste, which enhances all the flavors. The star of this dish is the cheese tortellini. It makes the soup hearty and filling. The heavy cream you add later creates that creamy texture we love. Finally, chop up some fresh basil leaves for a burst of freshness. Top the soup with grated Parmesan cheese when serving. This adds a nice salty finish and makes the dish look beautiful. Once you have your ingredients ready, you're set to make a delicious soup that warms the soul! 1. Sautéing the onion and garlic Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 diced onion and cook for about 3-4 minutes. You want the onion to turn translucent. Then, add 3 minced garlic cloves. Cook this for 1-2 more minutes. Stir often to keep the garlic from burning. 2. Combining tomatoes and broth Next, pour in 2 cans of diced tomatoes along with their juices. Add 4 cups of vegetable broth to the pot. Stir everything together until well mixed. The colors will start to pop. 3. Adding seasonings and bringing to a boil Now, season your soup. Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat. Let it simmer for about 15 minutes. This helps all the flavors come together. 1. Cooking time and tips for perfect tortellini After the soup has simmered, it’s time for the tortellini. Add 9 ounces of refrigerated cheese tortellini to the pot. Cook for about 5-7 minutes. You’ll know it’s ready when the tortellini floats to the top and is tender. Keep an eye on it to avoid overcooking. 1. Incorporating cream and fresh basil Once the tortellini is done, stir in 1 cup of heavy cream. This makes the soup creamy and rich. Next, add 1 cup of chopped fresh basil leaves. Let it simmer for another 2-3 minutes. Check the seasoning and adjust if needed. 2. Serving suggestions Serve the soup hot. Top with grated Parmesan cheese and a few extra basil leaves for a lovely touch. Enjoy this comforting bowl of creamy tomato basil tortellini soup! To make a great creamy tomato basil tortellini soup, start with the right base. Sauté your onion and garlic in olive oil. Use medium heat to soften the onion. This takes about 3-4 minutes. Add minced garlic next. Cook it for just 1-2 minutes. Stir it often to avoid burning. This step brings out the best flavors. Next, you want the right consistency. After adding diced tomatoes and broth, let the soup simmer. This helps the flavors mix well. If the soup feels too thick, add a bit more broth. For a creamier soup, stir in the heavy cream just before serving. You can boost flavor with extra herbs and spices. Try adding a pinch of red pepper flakes for heat. Fresh herbs, like thyme or parsley, can also add depth. A splash of balsamic vinegar can brighten the taste. Mix and match to find your favorite combo. The key is to taste as you go. Be careful not to overcook your tortellini. This can make them mushy. Cook them just until they float to the top. This usually takes about 5-7 minutes. Another mistake is not balancing flavors. If the soup tastes too acidic, add a pinch of sugar. This helps round out the flavor. Always taste and adjust seasonings before serving to make sure it’s just right. {{image_2}} You can change the tortellini to fit your taste. Try mushroom or spinach tortellini for a twist. For a vegan version, swap cheese tortellini for plant-based options. You can find these in most grocery stores. Use coconut cream instead of heavy cream for a dairy-free soup. Adding veggies can boost nutrition and flavor. Try chopped carrots, zucchini, or spinach. These will add color and texture. You can also add bell peppers for a sweet crunch. Just sauté them with the onions at the start. This keeps the soup fresh and exciting. Want to add protein? You can mix in cooked chicken or Italian sausage. Cook the meat separately, then add it to the soup before serving. This makes it heartier and more filling. For a lighter option, use shredded rotisserie chicken for quick prep. To store your creamy tomato basil tortellini soup, let it cool first. Pour the leftovers into an airtight container. This helps keep the soup fresh for up to three days. If you want to save it longer, keep it in the fridge. Always label your container with the date. When you’re ready to enjoy your soup again, use the stovetop for reheating. Pour the soup into a pot over low heat. Stir often to prevent burning. You can also microwave it. Use a microwave-safe bowl and cover it to avoid splatters. Heat in short bursts, stirring in between. If you want to freeze the soup, leave out the cream first. Cream can change texture when frozen. Cool the soup completely before pouring it into a freezer-safe container. It can stay in the freezer for up to three months. When you want to eat it, thaw it overnight in the fridge. Then, reheat and stir in the cream before serving. Yes, frozen tortellini works well in this soup. When using frozen tortellini, you do not need to thaw it first. Just add it directly to the boiling soup. It usually takes a bit longer to cook, about 8 to 10 minutes. Keep an eye on it. You want it to float to the top when it's ready. This makes it easy and fast to enjoy your meal. If you need a dairy-free option, use coconut milk or cashew cream. These options give a creamy texture without dairy. For a lighter choice, try using half-and-half or whole milk. You can also blend silken tofu for a smooth cream substitute. Each option can change the flavor a bit, so choose what you like best. This soup stores well for about 3 to 4 days in the fridge. Make sure to cool it down first before putting it in a container. Use an airtight container to keep it fresh. If you see any signs of spoilage, like a bad smell or change in color, it’s best to throw it away. Always check before you eat! This soup recipe blends tasty ingredients like olive oil, garlic, and tortellini. You learned how to sauté, simmer, and serve it fresh. I shared tips to perfect your dish and avoid common mistakes. Remember, you can customize your soup with extra veggies or proteins. Store leftovers properly for later enjoyment. This dish is easy to make and rich in flavor. Try it, and enjoy each delicious bite!

Creamy Tomato Basil Tortellini Soup

Warm up with a bowl of creamy tomato basil tortellini soup that blends rich flavors and comfort in every bite. Featuring fresh ingredients like diced tomatoes, fragrant basil, and cheesy tortellini, this recipe is perfect for any occasion. Ready in just 35 minutes, it’s a delicious way to nourish your family. Click through to explore the full recipe and discover how to make this delightful soup today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves, minced

2 cans (14.5 oz each) diced tomatoes, with juices

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

9 oz refrigerated cheese tortellini

1 cup heavy cream

1 cup fresh basil leaves, chopped

Grated Parmesan cheese for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent.

    Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

      Pour in the diced tomatoes (with juices) and vegetable broth into the pot. Stir to combine.

        Season with dried oregano, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

          After simmering, add the refrigerated tortellini to the pot, cooking for about 5-7 minutes or until the tortellini floats to the top and is tender.

            Stir in the heavy cream and chopped basil leaves, simmering for another 2-3 minutes until heated through. Adjust seasoning if necessary.

              Serve hot, garnished with grated Parmesan cheese and a few extra basil leaves if desired.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4