Name: Creamy Tomato Tortellini Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 28 oz canned diced tomatoes; 4 cups vegetable broth; 1 teaspoon Italian seasoning; ½ teaspoon salt or to taste; ¼ teaspoon black pepper; 9 oz cheese tortellini; 1 cup heavy cream; Fresh basil leaves, to taste; Grated Parmesan cheese, to taste

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Introduction

Creamy Tomato Tortellini Soup is a comforting and hearty meal perfect for any day. This easy-to-make soup combines tangy tomatoes, tender cheese tortellini, and rich cream for a delightful bowl of warmth and flavor.

A white bowl filled with bright orange creamy tomato soup as the base layer, topped with seven yellow tortellini pasta pieces arranged evenly around the center. A swirl of white cream is spread in the middle atop the soup, garnished with freshly chopped green basil leaves and sprinkled with cracked black pepper. The bowl is set on a dark textured cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
28 oz canned diced tomatoes
4 cups vegetable broth
1 teaspoon Italian seasoning
½ teaspoon salt or to taste
¼ teaspoon black pepper
9 oz cheese tortellini
1 cup heavy cream
Fresh basil leaves, for garnish (optional)
Grated Parmesan cheese, for serving (optional)

Instructions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until soft and translucent.
Step 2: Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
Step 3: Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir to combine.
Step 4: Add Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
Step 5: Once boiling, reduce the heat to a simmer and add the cheese tortellini. Cook according to the package instructions, usually about 5-7 minutes, until the tortellini are tender.
Step 6: Stir in the heavy cream and let the soup simmer for an additional 3-5 minutes to let the flavors meld together.
Step 7: Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh basil and grated Parmesan cheese if desired.

Tips & Variations

You can use fresh tortellini instead of frozen; just adjust the cooking time accordingly.
For added nutrition, toss in some spinach or kale during the last few minutes of cooking.
If you prefer a thicker soup, simmer it a little longer before adding the cream.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage. To reheat, warm gently on the stovetop or in the microwave until heated through.

How to Serve

A white bowl contains a rich orange-red creamy tomato soup as the base layer, topped with several golden yellow tortellini pieces partially submerged. The soup is garnished with a circular drizzle of white cream in the middle, scattered green chopped herbs, and a sprinkle of coarse black pepper, all creating a colorful and textured contrast. The bowl rests on a dark cloth against a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tortellini?

Yes, any variety of tortellini—cheese, meat, or spinach—will work well in this soup. Just adjust cooking times as needed based on the package instructions.

Is this soup suitable for vegans?

This version is not vegan due to the heavy cream and cheese tortellini. To make it vegan, substitute the tortellini with a dairy-free alternative and use coconut cream or a plant-based cream substitute.