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To make a delightful creamy tomato basil tortellini soup, gather these fresh ingredients: - 2 tablespoons olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper, to taste - 1 package (9 ounces) refrigerated cheese tortellini - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - Grated Parmesan cheese for serving (optional) These simple ingredients create a rich and tasty soup. The olive oil helps to sauté the onion and garlic, adding depth to the flavor. Diced onion softens and sweetens as it cooks. Garlic adds a burst of aroma and taste that makes the soup inviting. Crushed tomatoes and vegetable broth form the soup's base, providing a vibrant color and smooth texture. The dried herbs, oregano and basil, round out the flavor profile. Salt and pepper enhance the taste, while cheese tortellini adds heartiness. Heavy cream brings a luxurious creaminess, making each spoonful comforting. Fresh basil leaves brighten the dish with color and freshness. Finally, grated Parmesan cheese can be added on top for an extra cheesy finish. This combination of ingredients makes the soup a true delight! 1. Heat olive oil and sauté onion Start by pouring two tablespoons of olive oil into a large pot. Heat it over medium heat until it shimmers. Add one medium onion, finely diced. Sauté the onion for about five minutes. You want it soft and slightly translucent. 2. Add garlic and cook until fragrant Next, add two cloves of minced garlic to the pot. Cook for one more minute. The garlic should smell nice but not brown. 1. Add crushed tomatoes and vegetable broth Carefully pour in a 28-ounce can of crushed tomatoes. Then, add four cups of vegetable broth. Stir everything together gently. 2. Season and bring to a gentle boil Now, sprinkle one teaspoon of dried oregano and one teaspoon of dried basil into the pot. Season with salt and freshly ground black pepper to taste. Bring the mixture to a gentle boil while stirring occasionally. 1. Reduce heat and cook tortellini Once the soup is boiling, reduce the heat to a gentle simmer. Add one package of refrigerated cheese tortellini, about nine ounces. Cook it for three to five minutes. The tortellini should be tender and fully cooked. 2. Stir in cream and basil After the tortellini cooks, stir in one cup of heavy cream and one cup of chopped fresh basil leaves. Allow the soup to warm through for another two to three minutes. Avoid a vigorous boil to keep it creamy. To make the best creamy tomato basil tortellini soup, always adjust the seasoning to your taste. Taste as you go! If you want more flavor, add a pinch of salt or a dash of pepper. Once you add the cream, avoid boiling the soup. Boiling can cause the cream to curdle. Instead, keep the heat low and gently warm the soup. This keeps the soup smooth and creamy. Serve the soup in wide, shallow bowls. This makes it look inviting and allows for easy eating. Garnish each bowl with freshly chopped basil. A light drizzle of olive oil adds a beautiful finish. This small touch makes the soup feel special. Enjoy every spoonful! {{image_4}} You can easily switch up your tortellini flavors. Try cheese, spinach, or mushroom tortellini. Each type brings a unique taste to the soup. If you want to replace heavy cream, use half-and-half or coconut milk. Both options keep the soup rich but add a different twist. Adding vegetables can boost nutrition and taste. Spinach adds color and nutrients. Carrots bring sweetness and crunch. Just chop them small and add them when cooking the onion. Spices can kick up the flavor. Try red pepper flakes for heat or smoked paprika for a smoky taste. Add them while sautéing the onion for the best flavor. These variations let you make the soup your own. Enjoy exploring new flavors! After you enjoy your creamy tomato basil tortellini soup, store any leftovers. Use an airtight container for best results. This keeps the soup fresh and tasty. Place it in the fridge right away. The soup stays good for about three to four days. When you’re ready for another bowl, simply reheat it on the stove. Stir it gently to keep it creamy. If you want to save the soup for later, freezing works well. First, let the soup cool completely. Next, pour it into freezer-safe containers. Leave some space at the top, as the soup expands when frozen. Seal the containers tightly and label them with the date. You can freeze the soup for up to three months. To reheat, take it out of the freezer and let it thaw overnight in the fridge. Warm it on a stove over low heat, stirring often. Avoid boiling it again, as this can change the texture. Enjoy your soup anytime you want! Can I use frozen tortellini? Yes, you can use frozen tortellini. Just add them into the soup while it simmers. Cook them for about 5-7 minutes or until they float to the top. This method works great and saves you prep time. Is this soup vegetarian-friendly? Yes, this soup is vegetarian-friendly. It uses vegetable broth and no meat products. You get a rich flavor from the crushed tomatoes and fresh basil. Just check your tortellini to ensure it has no meat. How long does the soup last in the fridge? The soup lasts about 3-4 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing the soup. This blog post offered a clear guide to making a simple and tasty tortellini soup. We covered the key ingredients, step-by-step cooking instructions, and helpful tips for perfecting your dish. Remember, you can customize it with your favorite flavors and store leftovers easily. Enjoy this warm and hearty soup anytime. Experiment with your choices and share with friends. Your kitchen will smell great, and you'll love every bowl.

Creamy Tomato Basil Tortellini Soup

Warm up with this delicious creamy tomato basil tortellini soup that's perfect for chilly days! This easy recipe combines rich crushed tomatoes, aromatic basil, and tender tortellini for a comforting meal in just 25 minutes. Follow simple steps to create a creamy, flavorful dish that will impress your family and friends. Click through to discover the full recipe and start cooking this delightful soup today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground black pepper, to taste

1 package (9 ounces) refrigerated cheese tortellini

1 cup heavy cream

1 cup fresh basil leaves, chopped

Grated Parmesan cheese for serving (optional)

Instructions
 

In a large pot, pour in the olive oil and heat over medium heat until shimmering. Add the diced onion and sauté for approximately 5 minutes, or until the onion becomes translucent and soft.

    Incorporate the minced garlic into the pot and sauté for an additional minute until the garlic is fragrant but not browned.

      Carefully pour in the crushed tomatoes along with the vegetable broth, and gently stir to combine all ingredients. Sprinkle in the dried oregano and basil, then season the mixture with salt and freshly ground black pepper to taste. Bring the soup to a gentle boil, stirring occasionally.

        Once the soup reaches a boil, reduce the heat to maintain a gentle simmer. Add the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes, or until the tortellini is tender and cooked through.

          After the tortellini is cooked, stir in the heavy cream and the chopped fresh basil leaves. Allow the soup to warm through for an additional 2-3 minutes, avoiding a vigorous boil to preserve the creaminess.

            Taste the soup and adjust the seasoning as necessary, adding more salt or pepper if desired.

              Serve the soup hot, and if you like, garnish each bowl with a generous sprinkle of grated Parmesan cheese for added flavor.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

                  - Presentation Tips: Serve the soup in wide, shallow bowls for an inviting look. Top each bowl with a sprinkle of freshly chopped basil and a light drizzle of olive oil for an added touch of elegance. Enjoy!