Creamy Tomato Tortellini Delight

$- 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/4 teaspoon red pepper flakes - 1 package (9 oz) chilled cheese tortellini - 1 cup heavy cream - Sea salt and freshly ground black pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving I love using fresh ingredients in my creamy tomato tortellini soup. Fresh ingredients help to bring out the best flavors. I start with extra virgin olive oil, which adds a rich taste. The diced onion and minced garlic create a great base. The crushed tomatoes are my secret weapon. I recommend using San Marzano tomatoes for their sweetness and depth. The vegetable broth makes the soup hearty but light. Then, I add dried basil and oregano for that classic Italian flavor. Red pepper flakes give the soup a little kick. You can adjust the amount based on your taste. The chilled cheese tortellini adds a comforting touch to the soup. I like to use a high-quality tortellini for the best results. Heavy cream makes the soup rich and smooth. If you want a lighter option, you can use full-fat coconut milk instead. Lastly, I always season with sea salt and black pepper to elevate the flavors. Fresh basil leaves and grated Parmesan cheese are my go-to garnishes. They not only add color, but they also enhance the taste. This soup is full of flavors and simple to make, perfect for any meal! {{ingredient_image_2}} - Heat the olive oil and sauté onion In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add a finely diced medium onion. Sauté for about 5 minutes until it’s soft and translucent. - Add garlic and cook until fragrant Next, add 3 cloves of minced garlic to the pot. Stir for 1 to 2 minutes. You want the garlic to be fragrant and golden, but not burnt. - Mix in crushed tomatoes and vegetable broth Carefully pour in 1 can of crushed tomatoes and 4 cups of vegetable broth. Stir well so all the ingredients mix together. - Season with herbs and spices Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes. Season with sea salt and black pepper to taste. Bring the soup to a gentle simmer. - Incorporate tortellini and cook as directed Once it’s bubbling softly, add 1 package of chilled cheese tortellini. Cook according to the package instructions, which is around 5 to 7 minutes. - Stir in cream and adjust seasoning Lower the heat and slowly stir in 1 cup of heavy cream. Let it heat through for 2 to 3 minutes. Taste the soup and adjust the seasoning if needed. - Serve with garnishes Serve the soup hot in bowls. Garnish with torn fresh basil leaves and a sprinkle of grated Parmesan cheese. Enjoy the rich flavors! To boost the taste of your creamy tomato tortellini soup, use fresh herbs. Fresh basil gives a bright flavor that's hard to beat. Dried herbs work, but fresh makes a big difference. If you want more heat, adjust the red pepper flakes. Add a little for a mild kick or more for a spicy soup. Make sure your tortellini is al dente. Overcooked tortellini can turn mushy and lose their shape. Cook them just right for the best bite. When adding cream, do it slowly. This keeps the soup creamy and smooth. Stir it in bit by bit for a nice texture. Serve your soup with crusty bread or a simple side salad. This makes a complete meal that feels special. Use rustic bowls for serving. They add charm and make your dish look inviting. A beautiful presentation can make your meal even more enjoyable. Pro Tips Use Fresh Herbs: Fresh basil can elevate the flavor of this dish significantly. Add it just before serving for the best aroma and taste. Thicken with Flour: For a creamier texture without extra cream, mix a tablespoon of flour with a bit of broth before adding it to the pot. Customize Tortellini: Feel free to use different types of tortellini, such as spinach or mushroom, to bring a unique flavor to the dish. Adjust Spice Levels: If you prefer a milder soup, reduce the red pepper flakes, or add them gradually until you achieve your desired heat level. {{image_4}} You can easily adjust this recipe to fit your needs. For a dairy-free option, swap heavy cream for coconut milk. This change keeps the soup creamy while reducing dairy. If you need gluten-free tortellini, look for brands made from rice or corn. Many stores offer these tasty options. Adding fresh vegetables can boost nutrition. Spinach and kale work great in this soup. Just stir them in during the last few minutes of cooking. You can also add protein to make it heartier. Cooked chicken or beans both make excellent additions. They add flavor and make your meal more filling. Want to change up the flavor? Try swapping crushed tomatoes for roasted ones. Roasted tomatoes add a rich, sweet taste. You can also experiment with different cheese varieties. For instance, using smoked Gouda or sharp cheddar can create a unique twist. Your soup will surprise and delight with every spoonful! Store your leftover creamy tomato tortellini soup in an airtight container. This keeps it fresh. It lasts in the fridge for up to four days. Always let the soup cool before sealing it. This helps prevent condensation inside the container. To freeze the soup, use a freezer-safe container. Leave room at the top for expansion. The soup can stay frozen for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it in a pot over low heat or in the microwave. Stir well to ensure even heating. Repurpose leftovers by adding fresh spinach or kale before reheating. This boosts nutrition and flavor. Serve the soup with crusty bread or a simple salad. For a fun twist, top with croutons or extra parmesan. This enhances texture and taste. You can easily make this soup vegetarian. Just use vegetable broth instead of chicken broth. This swap keeps the soup rich in flavor while being meat-free. Additionally, check the tortellini package. Some brands offer vegetarian options. Make sure to choose cheese tortellini that aligns with your dietary needs. Yes, you can use frozen tortellini in this soup. Just adjust the cooking time. Frozen tortellini usually needs a few extra minutes to cook. Follow the package instructions carefully. Start checking for doneness after the regular cooking time. This way, you ensure they are tender without getting mushy. If your soup turns out too thick, don’t worry! You can thin it down easily. Just add more vegetable broth or water. Stir well and let it heat up again. Aim for a consistency you enjoy. A good creamy soup should be smooth but not runny. Adjust it to your taste! This soup combines simple ingredients and easy steps to create a hearty meal. You start with fresh veggies and flavorful spices, then mix in cheese tortellini for a filling dish. Remember to customize with fresh herbs or protein for more taste. Storing leftovers is easy, allowing you to enjoy it later. This soup is perfect for any occasion and impresses with its flavor and warmth. Enjoy making it and sharing it with family and friends!$

Creamy Tomato Tortellini Delight

A rich and creamy tomato soup with cheese tortellini, perfect for a comforting meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
28 oz crushed tomatoes, preferably San Marzano
4 cups vegetable broth, low-sodium recommended
1 teaspoon dried basil
1 teaspoon dried oregano
0.25 teaspoon red pepper flakes
9 oz chilled cheese tortellini
1 cup heavy cream
to taste sea salt
to taste freshly ground black pepper
for garnish fresh basil leaves, torn
for serving grated Parmesan cheese

Instructions

In a large, heavy-bottomed pot, heat the extra virgin olive oil over medium heat until shimmering. Add the finely diced onion and sauté for approximately 5 minutes, or until it becomes soft and translucent.
Incorporate the minced garlic into the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent burning, until the garlic is fragrant and golden.
Carefully pour in the crushed tomatoes and vegetable broth, stirring thoroughly to combine all ingredients into a uniform mixture.
Sprinkle in the dried basil, oregano, and red pepper flakes (if desired). Generously season with sea salt and freshly ground black pepper. Bring the mixture to a gentle simmer, allowing its flavors to meld.
Once bubbling softly, add the chilled cheese tortellini to the pot. Cook according to the package instructions, typically around 5-7 minutes, or until the tortellini are al dente and tender.
Lower the heat to a gentle warm setting and gradually stir in the heavy cream. Allow the soup to heat through for about 2-3 minutes, mixing occasionally to ensure even distribution of the cream.
Taste the soup and adjust the seasoning with additional salt or pepper as necessary. Turn off the heat and remove the pot from the stovetop.
Serve the soup hot in bowls, garnishing each serving with torn fresh basil leaves and a generous sprinkle of grated Parmesan cheese for added richness.

Notes

Pair with crusty bread or a simple side salad for a complete meal. Consider serving the soup in rustic bowls for a charming touch!

Keyword creamy, soup, tortellini, vegetarian