Velvety Tomato Tortellini Delight

$To make a creamy tomato tortellini soup, you need a few simple ingredients. Here’s a complete list: - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes in tomato puree - 4 cups vegetable broth (low-sodium preferred) - 1 teaspoon dried basil leaves - 1 teaspoon dried oregano - 1 teaspoon granulated sugar - Fresh sea salt and freshly cracked black pepper, to taste - 1 package (9 oz) fresh or frozen cheese tortellini - 1 cup heavy cream (or coconut cream for a dairy-free option) - Fresh basil leaves, small sprigs for garnish - Grated Parmesan cheese or nutritional yeast, for serving (optional) Gathering these ingredients will set you up for success. The olive oil adds a rich base. The onion and garlic bring in essential flavors. Crushed tomatoes create the heart of the soup. Vegetable broth adds depth. The cheese tortellini makes this dish cozy and filling. Heavy cream adds a luscious texture. Don’t forget the seasonings! They elevate the soup’s taste. Fresh basil makes for a beautiful garnish, and Parmesan gives that extra touch of flavor. This list keeps it simple, yet every ingredient plays a key role. Enjoy the process of cooking and savor the results! {{ingredient_image_2}} 1. Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. 2. Add 1 medium onion, finely diced. Sauté for about 5 minutes. 3. When the onion is soft and clear, add 3 cloves of minced garlic. Cook for 1-2 minutes. 4. Pour in 1 can of crushed tomatoes and 4 cups of vegetable broth. Mix well. 5. Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of granulated sugar. 6. Season with fresh sea salt and cracked black pepper. Stir to combine. 7. Bring the soup to a gentle simmer. Cover the pot and cook for 10 minutes, stirring occasionally. 1. Add 1 package of cheese tortellini to the pot. Follow the package instructions. 2. Cook for about 3-5 minutes. Watch for the tortellini to float. 3. When they float, they are cooked through and ready to eat. 1. Stir in 1 cup of heavy cream or coconut cream for a dairy-free option. 2. Allow the soup to warm for 2-3 minutes over low heat. 3. Taste the soup and adjust seasoning with salt and pepper if needed. 4. Serve hot, garnished with fresh basil sprigs. Add grated Parmesan cheese if you like. To get that creamy texture in your soup, start with heavy cream. This cream adds richness and smoothness. If you want a dairy-free option, use coconut cream. It gives a great flavor too. When choosing tortellini, you can use fresh or frozen. Fresh tortellini cooks faster, usually in just 3-5 minutes. Frozen tortellini may need a bit more time. Both options work well, so pick what you like best. Pair this soup with crusty bread for a perfect match. The bread soaks up that rich tomato flavor. You can also serve it with a simple salad for a light touch. For presentation, sprinkle fresh basil on top. A drizzle of olive oil adds a nice shine. If you like cheese, add grated Parmesan. It gives a lovely finish to each bowl. Serve hot and enjoy! Pro Tips Use Fresh Herbs: Fresh basil added just before serving enhances the flavor and adds a vibrant touch to your dish. Adjust the Creaminess: For a lighter soup, consider using half and half instead of heavy cream, or for a vegan option, coconut cream works beautifully. Perfect Tortellini: Avoid overcooking the tortellini; they should be al dente for the best texture and flavor in the soup. Add Depth: A splash of balsamic vinegar or a teaspoon of red wine can add a wonderful depth of flavor to the soup. {{image_4}} To make this soup dairy-free, use coconut cream instead of heavy cream. Coconut cream adds a rich, creamy texture. It also brings a slight sweetness that pairs well with the tomatoes. You can find coconut cream in cans at most grocery stores. If you're looking for more plant-based options, try almond milk or cashew cream. Both options work well in this recipe. They keep the soup creamy without any dairy. Just ensure you choose unsweetened versions. Enhancing the flavor of your soup is easy. Consider adding fresh spinach or kale. These leafy greens add nutrients and vibrant color. Simply stir them in during the last few minutes of cooking. They will wilt quickly and add a fresh taste. You can also play with herbs and spices. Try adding thyme or parsley for a different twist. A pinch of red pepper flakes can give a nice kick. Experiment with flavors until you find your favorite mix! To keep your creamy tomato tortellini soup fresh, follow these tips: - Refrigeration: Store the soup in an airtight container. It lasts for about 3 to 4 days in the fridge. Make sure it cools down before sealing it. - Freezing: If you want to save some for later, freeze the soup. Use a freezer-safe container and leave some space at the top. The soup can stay frozen for up to 3 months. When it's time to enjoy your soup again, use these methods: - Best methods for reheating: Heat the soup gently on the stove over low heat. Stir often to prevent sticking. You can also use a microwave. Heat in a bowl, stopping to stir every minute. - Avoiding overcooking tortellini: If the soup is frozen, thaw it in the fridge overnight. When reheating, watch the tortellini closely. They only need a few minutes to warm up. Overcooking will make them mushy. Can I make this soup in advance? Yes, you can make this soup ahead of time. Just store it in the fridge. It tastes even better after a day. How do I adjust the recipe for more servings? To make more servings, simply increase each ingredient. For example, double the tomatoes and broth. Adjust seasonings to taste as well. What can I substitute for tortellini? You can use any pasta you like. Consider using small shells or even gnocchi. Each option will give a different taste and texture. Overview of calories and key nutrients This creamy soup has about 400 calories per serving. It offers protein from the tortellini and healthy fats from the cream. Discussing dietary considerations For a lighter option, use coconut cream. This makes the soup dairy-free. If you want fewer carbs, try zucchini noodles instead of pasta. This article highlighted how to make a delicious tortellini soup. You learned about the key ingredients, from olive oil to cheese tortellini. I shared step-by-step instructions for cooking, along with helpful tips for a creamy texture. You discovered tasty variations and learned proper storage techniques. Whether you choose to make it dairy-free or try different herbs, this soup is adaptable. With the right ingredients and a little creativity, you can enjoy a warm bowl any time. Now, go ahead and make your own comforting tortellini soup!$

Velvety Tomato Tortellini Delight

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

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
28 oz crushed tomatoes in tomato puree
4 cups vegetable broth (low-sodium preferred)
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 teaspoon granulated sugar
to taste fresh sea salt and freshly cracked black pepper
9 oz fresh or frozen cheese tortellini
1 cup heavy cream (or coconut cream for dairy-free alternative)
small sprigs fresh basil leaves for garnish
optional grated Parmesan cheese or nutritional yeast for serving

Instructions

In a large, heavy-bottomed pot, pour in the olive oil and heat it over medium flame. Once shimmering, add the finely diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft.
Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly until the garlic releases its aromatic fragrance but does not brown.
Carefully pour in the crushed tomatoes along with their juices and the vegetable broth. Sprinkle in the dried basil, oregano, and sugar. Season generously with salt and pepper. Mix well to combine all the ingredients, then allow the soup to come to a gentle simmer.
Once simmering, reduce the heat to low and cover the pot. Let the soup cook for about 10 minutes, stirring occasionally, to let the flavors develop.
Drop the cheese tortellini into the pot. Cook according to the package instructions (usually around 3-5 minutes), or until they float to the surface and are cooked through.
Once the tortellini are perfectly al dente, stir in the heavy cream (or coconut cream) and allow the soup to warm thoroughly over low heat for an additional 2-3 minutes. Taste and adjust the seasoning with salt and pepper if needed.
Serve the soup steaming hot in bowls. Garnish with fresh basil sprigs and, if desired, finish with a light dusting of grated Parmesan cheese or nutritional yeast for a cheesy flavor.

Notes

For an elegant touch, drizzle a little olive oil on top of the soup before serving, and consider serving with warm crusty bread on the side for dipping.

Keyword soup, tomato, tortellini, vegetarian