Oh, soup! Is there anything better on a chilly evening? Honestly, just the *smell* of a pot simmering on the stove makes me feel all warm and fuzzy inside. I’ve been a total soup fanatic ever since I was a kid, always sneaking spoonfuls before dinner was even ready. And trust me, I’ve tried *a lot* of soup recipes over the years. This *Creamy Tomato Tortellini Soup*, though? It’s a game-changer. It’s so easy to whip up, lusciously creamy, and bursting with flavor. Seriously, it’s the perfect quick and cozy meal, that you will adore, with its Italian-American roots.
Why You’ll Love This Creamy Tomato Tortellini Soup
Okay, friends, let me tell you why I make this soup ALL the time. Seriously, you *need* this in your life! Here’s the lowdown:
- It’s ready in under 30 minutes. Yes, really!
- Super easy – even if you’re a beginner in the kitchen!
- Ridiculously flavorful. The tomato broth is packed with zest!
- It’s the ultimate comfort food for a cozy night.
- Totally vegetarian, so it’s friendly to pretty much everyone.
- It’s so good; you’ll be licking the bowl clean.
Trust me. You’ll become obsessed with this soup just like I am.
Ingredients for the Best Creamy Tomato Tortellini Soup
Alright, let’s get down to the good stuff – the ingredients! You won’t believe how simple this soup is. Here’s what you’ll need to round up. I usually have most of these in my pantry already, but a quick trip to the store (or a peek in your fridge) should do the trick.
- 1 tablespoon of good-quality olive oil – trust me, it makes a difference!
- 1 medium onion, chopped – about a cup’s worth.
- 2 cloves of garlic, minced – because, garlic!
- 4 cups of your favorite vegetable broth – low sodium is my go-to.
- 1 (28 ounce) can of crushed tomatoes – the base of all the richness.
- 1 teaspoon of dried basil – gotta have those Italian vibes!
- 1/2 teaspoon of dried oregano – adds that perfect herby kick.
- Salt and pepper to taste – season to your heart’s content!
- 1 (9 ounce) package of cheese tortellini – fresh or frozen will do.
- 1/2 cup of heavy cream – for that luscious creaminess, yum!
- Fresh basil leaves for garnish – because it’s pretty, duh!
See? Easy peasy! Now let’s get cooking!
How to Make Creamy Tomato Tortellini Soup: Step-by-Step Instructions
Okay, so here’s the fun part: making this AMAZING soup! Don’t you worry, it’s easier than you think. Follow these simple steps, and you’ll be swimming in tomato-y, tortellini goodness in no time. I promise!
- Sauté the Aromatics: Grab your favorite pot (a nice, big one is great) and put it over medium heat. Pour in that olive oil, and once it shimmers, add the chopped onion. Cook the onion until it gets nice and soft and translucent, about 5 minutes. That’s when you add the minced garlic and cook it for about a minute. Be careful, my friend, garlic can burn easily – watch it carefully!
- Build the Flavor Base: Now pour in the vegetable broth and the whole can of crushed tomatoes. Stir in the dried basil, oregano, salt, and pepper. Give it all a good stir, and bring it up to a gentle simmer.
- Cook the Tortellini: Add the cheese tortellini to the simmering broth. Cook it according to the package directions, until it’s perfectly tender. This usually takes about 5-7 minutes.
- Finish with Creamy Goodness: Remove the pot from the heat. Carefully stir in that glorious heavy cream. Heat the soup through gently. Be SUPER careful not to let it boil at this stage, or it might curdle! No one wants that.
- Serve & Enjoy!: Ladle that creamy, dreamy soup into bowls and garnish with fresh basil leaves. And then, my friend, dig in!
Ta-da! That’s it! Wasn’t that easy-peasy? Prepare to fall in love!
Tips for Success: Perfecting Your Creamy Tomato Tortellini Soup
Okay, friends, wanna know the secret to making this soup absolutely *pop*? I’ve got a few trusty tips to help you along the way. Trust me, these little things make a big difference!
First off, use good quality ingredients – especially the crushed tomatoes and olive oil. It really shines through. Also, don’t be shy with the salt and pepper! Taste as you go and adjust. And finally, when you add the cream, remember that gentle heat is your best friend. Nobody wants a curdled soup, right?
Variations to Elevate Your Creamy Tomato Tortellini Soup
Okay, so you’ve made the base soup, and now you want to jazz it up a bit? Awesome! That’s what I love about this recipe; it’s so easy to tweak to fit your mood or what you have on hand. Don’t be afraid to get creative; a little experimentation never hurt anyone!
My favorite thing? You can totally play around with the herbs and spices! Try adding a pinch of red pepper flakes for some heat. Or, swap out basil for fresh parsley or a little bit of thyme. You could also toss in some spinach or kale at the end, too! Oh, and roasting your veggies before adding them is *chef’s kiss* level delicious!
Serving Suggestions for Creamy Tomato Tortellini Soup
Okay, so you’ve got this incredible soup, now what to serve with it? Don’t worry, I’ve got you covered! This *Creamy Tomato Tortellini Soup* is pretty versatile. You can make a complete meal with some simple sides.
Crusty bread is a MUST for dipping into that creamy broth – seriously, you’ll want to soak up every last drop! A fresh green salad, like a simple mixed green salad with a light vinaigrette, complements the richness perfectly, too. A grilled cheese sandwich is a classic and delicious option – who can resist that combo?!
Storage & Reheating Instructions for Creamy Tomato Tortellini Soup
So, you’ve made a big ol’ pot of deliciousness, but you can’t eat it all at once? No worries! Leftovers of this *Creamy Tomato Tortellini Soup* are even better the next day (if that’s even possible!).
Simply let the soup cool completely, then pop it into an airtight container. It’ll keep in the fridge for about 3-4 days. When you’re ready for more, you can reheat it on the stovetop over medium heat, stirring occasionally until heated through – easy peasy! You can also microwave it, but do it in short bursts, stirring in between, so it heats evenly.
Frequently Asked Questions About Creamy Tomato Tortellini Soup
Okay, friends, I know you probably have some questions! So here are a few things that often pop up when people make this *Creamy Tomato Tortellini Soup*. Hopefully, this helps you on your soup journey!
Can I use different types of tortellini for this soup?
Absolutely! While I love the classic cheese tortellini, feel free to get creative! Spinach and cheese, mushroom, or even meat-filled tortellini would all be delicious. Just make sure to adjust cooking times if needed, as some varieties might cook quicker than others. Also, if you’re using flavored tortellini, you might want to adjust the herbs and spices in the broth to complement those flavors better. Yum!
How can I make this soup ahead of time?
You totally can! I find that the flavors meld together even more beautifully overnight. Prepare the soup as directed, *but* don’t add the tortellini or the heavy cream until you’re ready to serve it. Store the soup (without the tortellini and cream) in an airtight container in the fridge. When you’re ready to eat, reheat the soup, add the tortellini and cook, stir in the cream, and enjoy!
Can I freeze this soup?
I wouldn’t recommend freezing this soup, especially once you add the cream. Cream-based soups can sometimes separate or change texture when frozen and thawed. But hey, this soup is so delicious, I’m not sure you’ll have any leftovers to freeze anyway! However, you can freeze the soup *before* adding the tortellini and cream. That works great! Just add those ingredients later when you’re ready to eat it. Be sure to let it cool completely before freezing in a freezer-safe container!
Nutritional Information for Creamy Tomato Tortellini Soup
Okay, friends, let’s talk numbers! Keep in mind that the nutrition info below is just an estimated guide. It can definitely change depending on the specific ingredients and brands you use. So, you know, take it with a grain of salt (see what I did there?!).
The nutritional information is: Calories: 350, Sugar: 8g, Sodium: 600mg, Fat: 20g, Saturated Fat: 12g, Unsaturated Fat: 7g, Trans Fat: 0g, Carbohydrates: 30g, Fiber: 4g, Protein: 10g, Cholesterol: 60mg. (These values are provided for a 1.5 cup serving.)
Print
Creamy Tomato Tortellini Soup
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting soup with cheese tortellini in a creamy tomato broth.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 (9 ounce) package cheese tortellini
- 1/2 cup heavy cream
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in vegetable broth and crushed tomatoes. Stir in dried basil, oregano, salt, and pepper. Bring to a simmer.
- Add tortellini and cook according to package directions, until tender.
- Stir in heavy cream. Heat through, but do not boil.
- Serve hot, garnished with fresh basil leaves.
Notes
- You can add cooked chicken or sausage for extra protein.
- For a spicier soup, add a pinch of red pepper flakes.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
Keywords: tomato soup, tortellini soup, creamy soup, vegetarian soup, easy soup