why make this recipe
Creamy Tomato Tortellini Soup is a wonderful option for a cozy meal. Not only is it rich and comforting, but it’s also quick and simple to make. This soup combines the bright flavor of tomatoes with the richness of cream and the delightful texture of cheese tortellini. It’s perfect for a chilly day or when you need something satisfying. Plus, it’s a great way to sneak in some veggies!
how to make Creamy Tomato Tortellini Soup
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
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 9 oz cheese tortellini
- 1 cup heavy cream
- Fresh basil leaves, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Directions :
- 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.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
- Pour in the canned diced tomatoes (with juices) and vegetable broth. Stir to combine.
- Add the Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- 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.
- Stir in the heavy cream and let the soup simmer for an additional 3-5 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning, if necessary. Serve hot, garnished with fresh basil and grated Parmesan cheese, if desired.
how to serve Creamy Tomato Tortellini Soup
Serve the soup hot in bowls. Top with fresh basil leaves and a sprinkle of grated Parmesan cheese if you like. This soup pairs well with crusty bread or a light salad for a complete meal.
how to store Creamy Tomato Tortellini Soup
You can store Creamy Tomato Tortellini Soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 2 months. Just remember to let it cool completely before freezing.
tips to make Creamy Tomato Tortellini Soup
- For a little extra flavor, add a pinch of red pepper flakes to the soup while cooking.
- If you like a thicker soup, you can blend part of the soup with an immersion blender.
- Feel free to use fresh tortellini instead of dry or frozen, but check the cooking time as it may differ.
variation
You can easily add vegetables like spinach or kale for extra nutrients. If you prefer a meatier soup, try adding cooked sausage or shredded chicken.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but you will need to peel and chop them. It may take a bit more time to prepare.
Can I make this soup dairy-free?
Yes! Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and choose dairy-free tortellini.
Is this soup good for meal prep?
Absolutely! This soup is great for meal prep as it keeps well in the fridge and can easily be reheated.
Creamy Tomato Tortellini Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 28 oz canned diced tomatoes with juices
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 9 oz cheese tortellini
- 1 cup heavy cream
- Fresh basil leaves, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
Cooking
- 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.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
- Pour in the canned diced tomatoes (with juices) and vegetable broth. Stir to combine.
- Add the Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- 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.
- Stir in the heavy cream and let the soup simmer for an additional 3-5 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning, if necessary. Serve hot, garnished with fresh basil and grated Parmesan cheese, if desired.