Creamy Tomato Tortellini Soup
Indulge in a hearty, comforting bowl of Creamy Tomato Tortellini Soup, perfect for cozy dinners.
Equipment
- 1 Large pot for boiling soup
- 1 Blender for smooth texture
- 1 Ladle for serving
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 28 oz canned crushed tomatoes
- 4 cups vegetable broth
- 1 tsp dried basil
- 1/2 tsp dried oregano
Cream and Tortellini
- 1 cup heavy cream
- 10 oz cheese tortellini
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
- Pour in crushed tomatoes and vegetable broth. Stir in dried basil and oregano. Bring to a simmer, cover, and let cook for 20 minutes.
- Use a blender to puree the soup until smooth. Return the soup to the pot.
- Add cheese tortellini to the soup and cook according to package instructions, usually about 7-9 minutes.
- Stir in heavy cream and heat through. Do not let the soup boil after adding the cream.
Serving
- Ladle soup into bowls, garnish with fresh basil, and serve immediately.
Storage
- Allow soup to cool completely before transferring to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.
Notes
Pro Tips: Use fresh herbs for garnish to enhance flavor.
Ingredient Substitutions: Replace heavy cream with coconut milk for a dairy-free option.
How to Serve: Pair with garlic bread for a complete meal.
Storage & Freshness: Reheat gently to avoid breaking the cream.
Make-Ahead Tips: Prepare the soup base ahead and add tortellini just before serving.
Ingredient Substitutions: Replace heavy cream with coconut milk for a dairy-free option.
How to Serve: Pair with garlic bread for a complete meal.
Storage & Freshness: Reheat gently to avoid breaking the cream.
Make-Ahead Tips: Prepare the soup base ahead and add tortellini just before serving.