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To make this creamy tomato tortellini soup, gather these simple ingredients: - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 carrot, peeled and diced - 1 rib celery, diced - 1 can (28 oz) crushed tomatoes (preferably San Marzano for sweetness) - 4 cups vegetable broth (homemade or low-sodium) - 1 teaspoon dried basil - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (adjust to your spice preference, optional) - 1 package (9 oz) refrigerated cheese tortellini (fresh or frozen) - 1 cup heavy cream or coconut milk (for a dairy-free option) - Salt and pepper to taste - Fresh basil leaves for garnish You can easily adjust some ingredients based on what you have. Here are some ideas: - Instead of olive oil, use butter for a richer flavor. - Swap the onion for shallots if you want a milder taste. - You can use fresh tomatoes instead of canned if you prefer. - If you don’t have vegetable broth, chicken broth works too. - Replace heavy cream with half-and-half or a dairy-free alternative like cashew cream. Choosing fresh ingredients makes your soup taste better. Here’s what to look for: - Pick firm, shiny tomatoes that feel heavy for their size. These usually have great flavor. - Choose onions that are dry and have no soft spots. - When buying garlic, look for heads that are firm and free of mold. - Carrots should be bright orange and crunchy, not limp. - For herbs, pick bright green basil leaves that smell fresh and fragrant. These tips help ensure your creamy tomato tortellini soup turns out rich and flavorful. If you want the full recipe, check the section above! To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 medium onion, finely diced. Sauté the onion for about 3-4 minutes, until it is soft and fragrant. This softening releases the sweet flavor of the onion, forming the base of your soup. Next, stir in 3 cloves of minced garlic, 1 diced carrot, and 1 rib of diced celery. Cook these together for another 5 minutes. Stir occasionally until the vegetables soften and fill your kitchen with a lovely aroma. This step adds depth and richness to the soup. Now, pour in 1 can of crushed tomatoes and 4 cups of vegetable broth. Add 1 teaspoon each of dried basil and oregano, along with ½ teaspoon of red pepper flakes if you like a little heat. Stir well and bring the mixture to a gentle simmer. Once it simmers, add 1 package of refrigerated cheese tortellini. Cook according to the package instructions, usually 3-5 minutes, until the tortellini are tender. After the tortellini are cooked, lower the heat and stir in 1 cup of heavy cream or coconut milk for a dairy-free option. Warm the soup gently without boiling it, to keep it creamy. Taste the soup and season with salt and pepper to your liking. For a finishing touch, ladle the hot soup into bowls and top with fresh basil leaves. This step brings a bright flavor and a beautiful look to your dish. Enjoy this rich and flavorful meal! For the complete list of ingredients and detailed instructions, check the Full Recipe. To make your soup extra creamy, use heavy cream. It adds richness and smoothness. If you want a dairy-free option, try coconut milk. It gives a nice flavor and creamy texture too. For an even creamier result, blend a portion of the soup. This will make it thicker and more luxurious. Adding herbs and spices can change your soup's taste. Fresh basil adds a bright note. You can also use parsley or thyme for a fresh kick. A pinch of nutmeg can deepen the flavor. If you like heat, try more red pepper flakes. Always taste as you go. Adjust the spices to suit your style. Start by cooking your aromatics well. Sauté onions until they are soft and fragrant. This builds a great base. Always stir the soup gently after adding tortellini. This helps avoid sticking. Let it simmer, not boil. This keeps the cream smooth. Finally, garnish with fresh basil. It adds color and a fresh taste. Want to check the full recipe? You can find it above! {{image_4}} Adding veggies boosts flavor and nutrients. Spinach and kale work well in this soup. Just chop them and stir them in during the last few minutes of cooking. They will wilt nicely. You can also try zucchini or bell peppers for a different taste. Each choice adds a unique twist to your creamy tomato tortellini soup. Want more protein? You can add cooked chicken or sausage. For chicken, use rotisserie or grilled. Chop it and stir it in when you add the tortellini. If you choose sausage, cook it first, then slice it before adding. Both options will make the soup heartier and more filling. If you prefer a dairy-free soup, use coconut milk instead of cream. It keeps the soup rich and creamy. You can also opt for cashew cream for a nutty taste. Ensure the tortellini you choose is dairy-free as well. There are many types now that fit this need, so check the labels. These swaps keep the comfort without the dairy. For the complete experience, check the Full Recipe. To store leftover creamy tomato tortellini soup, let it cool first. Use an airtight container. This helps keep the soup fresh. Label the container with the date. Store it in the fridge. It lasts about 3 to 4 days. Make sure not to add fresh basil until you serve it. This keeps the flavor bright. If you want to store the soup for a longer time, freezing is a great option. First, cool the soup completely. Pour it into a freezer-safe container. Leave some space at the top. The soup will expand as it freezes. It can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. When reheating, do it slowly on the stove or in the microwave. If using the stove, heat on low. Stir often to avoid burning. If the soup seems too thick, add a splash of broth or water. This keeps it creamy. Taste before serving. Adjust the seasoning if needed. Enjoy your delicious soup again! For the full recipe, check out the section above. Creamy Tomato Tortellini Soup can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. The soup may thicken as it sits. If so, add a little broth or water when reheating. Yes, you can make this soup in advance. It tastes great when made ahead. Just follow the Full Recipe and store it in the fridge. Let it cool down before sealing. Reheat gently to avoid overcooking the tortellini. This soup pairs well with several sides. Here are some ideas: - Crusty bread for dipping - Grilled cheese sandwiches - A simple green salad - Garlic bread for a tasty twist - Fresh basil salad for a light touch These sides enhance the meal and make it even more enjoyable. This blog post covered how to make a delicious creamy tomato tortellini soup. We discussed ingredients, cooking steps, and tips for the best flavor. Remember to choose fresh ingredients and try different variations to make the soup your own. Storing it properly ensures you enjoy leftovers. With this knowledge, you can confidently create a comforting meal. Now, grab your apron and get cooking!

Creamy Tomato Tortellini Soup

Warm up with a delicious bowl of creamy tomato tortellini soup that’s packed with flavor and easy to make! This heartwarming recipe combines fresh ingredients like crushed tomatoes, cheese tortellini, and aromatic herbs for the perfect cozy meal. Whether you want a comforting dinner or a quick lunch, this soup fits the bill. Click to explore the full recipe and bring some warmth to your kitchen today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 carrot, peeled and diced

1 rib celery, diced

1 can (28 oz) crushed tomatoes (preferably San Marzano for sweetness)

4 cups vegetable broth (homemade or low-sodium)

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (adjust to your spice preference, optional)

1 package (9 oz) refrigerated cheese tortellini (fresh or frozen)

1 cup heavy cream or coconut milk (for a dairy-free option)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Sauté the Base: In a large pot over medium heat, heat the olive oil until shimmering. Add the finely diced onion and sauté for approximately 3-4 minutes, or until the onion becomes translucent and fragrant.

    Add Aromatics and Vegetables: Stir in the minced garlic, diced carrot, and celery. Continue cooking for an additional 5 minutes, stirring occasionally, until the vegetables have softened and the mixture is aromatic.

      Incorporate Tomato and Spices: Carefully pour the crushed tomatoes and vegetable broth into the pot. Sprinkle in the dried basil, oregano, and red pepper flakes (if using). Stir thoroughly, then bring the mixture to a gentle simmer.

        Cook the Tortellini: Once simmering, add the tortellini to the pot. Cook according to package instructions, typically around 3-5 minutes, until the tortellini are cooked through and tender. Stir gently to prevent sticking.

          Add Creaminess: After the tortellini are cooked, reduce the heat to low and stir in the heavy cream or coconut milk. Allow the soup to warm gently, being careful not to let it boil, to maintain a creamy texture.

            Season to Taste: Taste the soup and season with salt and pepper as desired, adjusting to your flavor preference.

              Serve and Garnish: Ladle the piping hot soup into bowls and garnish generously with fresh basil leaves for a refreshing touch.

                - Presentation Tips: Serve with a slice of crusty bread on the side for dipping and a sprinkle of grated Parmesan cheese on top (if not strictly dairy-free).

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6 servings