Go Back
For a tasty creamy tomato tortellini soup, gather these simple ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 carrot, diced - 1 rib celery, diced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional) - 1 package (9 oz) refrigerated cheese tortellini - 1 cup heavy cream or coconut milk (for a dairy-free option) - Salt and pepper to taste - Fresh basil leaves for garnish You can swap ingredients based on what you have. If you lack olive oil, use any cooking oil. For the onion, shallots work well too. If you prefer a lighter flavor, replace heavy cream with milk or a plant-based cream. You can use fresh herbs instead of dried ones. Just double the amount for the best taste. If you want a spicy kick, try using jalapeños instead of red pepper flakes. Choose fresh vegetables for the best taste. Look for onions that feel firm and have a smooth skin. When picking garlic, choose heads that are tight and plump. For carrots and celery, select ones that are crisp and bright in color. Avoid any that show signs of wilting or soft spots. When it comes to tomatoes, check for ones that are ripe and free from blemishes. Fresh basil should smell sweet and look vibrant. These small details make a big difference in flavor. For the full recipe, check out the detailed instructions. Start by heating one tablespoon of olive oil in a large pot over medium heat. Add one medium diced onion and sauté it for about 3-4 minutes. The onion should look clear but not brown. Next, toss in three minced garlic cloves, one diced carrot, and one diced rib of celery. Cook these veggies for an extra 5 minutes. They should soften nicely. Now, pour in one can of crushed tomatoes and four cups of vegetable broth. Stir in one teaspoon each of dried basil and dried oregano. If you like a bit of heat, add ½ teaspoon of red pepper flakes. Bring this mixture to a gentle simmer. Once it simmers, add one package of refrigerated cheese tortellini. Cook it according to the package instructions, usually around 3-5 minutes. Check that the tortellini is tender before moving on. After cooking the tortellini, reduce the heat. Stir in one cup of heavy cream or coconut milk for a dairy-free option. Heat it through but do not let it boil. Finally, season your soup with salt and pepper to taste. Serve it hot and garnish with fresh basil leaves for a nice touch. - Prep Time: 10 minutes - Cooking Time: 20 minutes - Total Time: 30 minutes This entire process is quick and easy, making it perfect for a cozy weeknight meal. This recipe yields about 4-6 servings. It’s a great dish to share or to enjoy over a few days. You can easily adjust the recipe for more or fewer servings, depending on your needs. For the full recipe, check out the complete details above. To make your creamy tomato tortellini soup pop, try these tips: - Fresh herbs: Use fresh basil instead of dried for a bright taste. - Umami boost: Add a splash of balsamic vinegar or soy sauce for depth. - Savory finish: Top each bowl with grated Parmesan cheese for extra flavor. These small changes can transform an already great soup into a dish you crave. When making this soup, keep these mistakes in mind: - Overcooking the tortellini: Follow the package time closely. Overcooked pasta becomes mushy. - Skipping seasoning: Don’t forget salt and pepper. They balance the soup's flavor. - Boiling after adding cream: Heat gently to avoid curdling the cream. Avoiding these errors helps you achieve a perfect soup every time. For a well-rounded meal, consider these pairs: - Crusty bread: A good sourdough or baguette is perfect for dipping. - Salad: A simple green salad with vinaigrette adds freshness. - Wine: A light red wine, like Pinot Noir, complements the flavors well. These pairings elevate your meal and make it more enjoyable. For the full recipe of creamy tomato tortellini soup, check the earlier section. {{image_2}} You can easily make this soup dairy-free. Simply replace the heavy cream with coconut milk. This swap keeps the soup creamy and rich without dairy. You can also use a vegan tortellini. Look for brands that offer plant-based fillings. With these changes, you still enjoy the same great flavor. If you want to boost nutrition, add more veggies. Spinach, kale, or zucchini work well. Chop them into small pieces and toss them in during the last few minutes of cooking. This way, they stay bright and tender. For extra protein, try adding cooked chicken, sausage, or beans. These options will make your soup heartier and more filling. Feel free to play with the spices. If you like heat, add more red pepper flakes. You can also try smoked paprika for a hint of smokiness. Fresh herbs like thyme or rosemary can add depth too. Experimenting with different seasonings will create a unique flavor each time. Check out the Full Recipe for the classic version, then get creative! After enjoying your creamy tomato tortellini soup, let it cool to room temperature. Use an airtight container to store the leftovers. This keeps the soup fresh and tasty. You can keep it in the fridge for up to three days. If you want to enjoy it later, you might want to freeze it. To reheat, pour the soup into a pot. Heat it on medium-low. Stir it often to prevent it from sticking. This helps the flavors come back to life. You can also microwave it. Just use a microwave-safe bowl and cover it with a lid. Heat in short bursts, stirring in between, until hot. For long-term storage, freeze the soup. Use freezer-safe containers or bags. Leave some space for expansion. This soup can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Then, reheat it as mentioned above. This way, you’ll have a warm, comforting meal ready anytime. For the full recipe, check out the complete guide. Yes, you can use frozen tortellini in this soup. Just add the frozen tortellini directly to the pot during cooking. They will take a bit longer to cook, usually about 5-7 minutes. This makes it easy to enjoy a warm meal without extra prep. To make this soup ahead, follow all steps except for adding the cream. Cook the soup and let it cool. Store it in a sealed container in the fridge for up to three days. When ready to serve, reheat the soup and stir in the cream. This keeps the soup creamy and fresh. If you want more heat, add more red pepper flakes to the pot. You can also mix in some hot sauce or diced jalapeños. Both options will give the soup a nice kick. Adjust the spice level to your liking for a comforting yet bold flavor. For the full recipe, check out the complete list of steps and ingredients. This blog post covered key ingredients for a great dish. It shared tips to choose fresh produce and offered helpful substitutes. I provided step-by-step cooking instructions and tips to avoid common mistakes. We explored variations for different diets and discussed how to store leftovers. In my final thoughts, remember that cooking is fun. Try new flavors and enjoy the process. Your meals can be both tasty and healthy with the right ingredients and methods. Happy cooking!

Creamy Tomato Tortellini Soup

Warm up with a bowl of creamy tomato tortellini soup that's bursting with flavor! This simple recipe combines fresh ingredients like diced onions, garlic, and vibrant vegetables with tender cheese tortellini in a rich tomato broth. Perfect for cozy dinners or quick meals, it's ready in just 30 minutes. Click through to discover this mouthwatering recipe and find out how easy it is to enjoy homemade comfort food tonight!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 carrot, diced

1 rib celery, diced

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

1 package (9 oz) refrigerated cheese tortellini

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

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic, carrot, and celery. Cook for an additional 5 minutes until the vegetables are softened.

      Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, dried oregano, and red pepper flakes if using. Bring the mixture to a simmer.

        Add the tortellini to the pot and let it cook according to package instructions, usually about 3-5 minutes, until tender.

          Once the tortellini is cooked, reduce the heat and stir in the heavy cream or coconut milk. Allow the soup to heat through but do not boil.

            Season with salt and pepper to taste.

              Serve hot, garnished with fresh basil leaves.

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