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To make this creamy tomato basil tortellini soup, gather these key ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 4 cups vegetable broth - 1 cup heavy cream - 1 package (9 ounces) cheese tortellini - 1 cup fresh basil leaves, chopped - 1 teaspoon dried oregano - Salt and pepper to taste - Grated Parmesan cheese for serving These components create a rich and satisfying soup. The olive oil starts the flavor. Onion and garlic add depth. Crushed tomatoes and broth form the base. Heavy cream brings creaminess that you will love. Tortellini adds heartiness. Fresh basil and oregano enhance the taste. You can make the soup even better with these garnishes: - Additional fresh basil leaves - Extra grated Parmesan cheese - Crusty bread on the side These toppings add flavor and texture. They also make the soup look nice. This soup serves four people. Each serving has about: - Calories: 400 - Protein: 12g - Carbs: 50g - Fat: 18g - Fiber: 3g This soup is filling and offers good nutrition. Use this info to help plan your meals. First, gather all your ingredients. This keeps the cooking smooth and fun. You will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 4 cups vegetable broth - 1 cup heavy cream - 1 package (9 ounces) cheese tortellini - 1 cup fresh basil leaves, chopped - 1 teaspoon dried oregano - Salt and pepper to taste - Grated Parmesan cheese for serving Make sure to chop the onion and garlic before you start cooking. This saves time and helps you stay organized. Heat a large pot over medium heat and add the olive oil. Once the oil is hot, add the diced onion. Cook it for about 5 minutes until it becomes soft. Next, mix in the minced garlic and let it cook for another minute. You want it to smell great but don’t let it burn. Now, pour in the crushed tomatoes and vegetable broth. Stir it well and bring the mixture to a simmer. Add the cheese tortellini, dried oregano, salt, and pepper. Cook the tortellini according to the package instructions, which is usually around 3-5 minutes. Once the tortellini is done, lower the heat. Stir in the heavy cream until the soup is creamy and well mixed. Fold in the chopped basil. Let it simmer for another minute. This allows all the flavors to blend together. Taste your soup and adjust the salt and pepper if needed. Serve it hot in deep bowls. Top it off with grated Parmesan cheese and a bit of fresh basil for a lovely look. Pair it with crusty bread for a perfect meal! To boost the flavor of your soup, start with good ingredients. Use fresh herbs like basil. They add brightness. You can also sauté onions until golden. This brings out their sweetness. Adding a dash of balsamic vinegar can deepen the taste. Try adding a pinch of red pepper flakes for heat. It adds a nice kick without being too spicy. Lastly, top the soup with freshly grated Parmesan. It melts nicely and enhances the soup's richness. For a rich and creamy texture, I always recommend using heavy cream. It gives the soup a luxurious mouthfeel. If you want a lighter version, use half-and-half. You can also blend some of the soup with an immersion blender. This creates a smooth base while keeping some tortellini whole. If you prefer a dairy-free option, try coconut cream. It adds a unique flavor and keeps the soup creamy. To save time, prep your ingredients before cooking. Chop the onion and garlic ahead of time. Keep them in the fridge until you're ready to cook. Use store-bought tortellini for quick cooking. They only take a few minutes to prepare. You can also make the soup in larger batches. Store leftovers in the fridge for quick meals later. This way, you can enjoy creamy tomato basil tortellini soup without the wait! {{image_2}} To make this soup vegetarian, use vegetable broth and skip the cheese tortellini. Choose a vegan tortellini option made from plant-based ingredients. For a vegan twist on creaminess, swap heavy cream for coconut cream or cashew cream. Both will add a rich taste without the dairy. If you want more protein, add cooked chicken, shrimp, or sausage. Cook these proteins in the pot before adding the broth and tomatoes. This adds flavor and makes the meal more filling. For a plant-based option, try adding beans or lentils. They are great sources of protein and add nice texture. Change the soup with seasonal ingredients for variety. In spring, toss in fresh peas or asparagus. These add vibrant colors and flavors. In fall, add pumpkin or butternut squash for a creamy touch. You can also mix in leafy greens like spinach or kale for added nutrition. After enjoying your creamy tomato basil tortellini soup, let it cool down. Use airtight containers. This keeps the soup fresh and tasty. Store it in the fridge if you plan to eat it in a few days. The soup will stay good for about three to four days. For best results, avoid adding cheese on top until you're ready to serve. Reheating the soup is simple. Pour the soup into a pot over medium heat. Stir gently and heat until it warms up. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps it heat evenly. If the soup seems too thick, add a splash of vegetable broth or cream. Want to save some for later? Freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. Label the containers with the date. The soup can last for up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. This keeps the flavors just right! Yes, you can use fresh tortellini. Fresh tortellini cooks faster than frozen. Reduce your cooking time to about 2-3 minutes. Check the package for specific times. Fresh tortellini adds a nice texture to the soup. To make this soup gluten-free, choose gluten-free tortellini. Many brands offer gluten-free options made from rice or corn. Check the labels to ensure they fit your needs. Use gluten-free vegetable broth too. You can use coconut cream or cashew cream as substitutes. They both add creaminess without dairy. For a lighter option, use almond milk mixed with a little cornstarch. This will help thicken the soup while keeping it creamy. This soup lasts about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it on the stove or in the microwave. Just make sure to stir well before serving. This creamy tomato basil tortellini soup is easy and full of flavor. You learned about key ingredients, cooking steps, and useful tips. We explored variations to fit your diet and ways to store leftovers. You can make this dish with fresh ingredients or adapt it for your needs. Enjoy your warm, comforting bowl of soup anytime! It can become a meal you'll love for years to come.

Creamy Tomato Basil Tortellini Soup One Pot

Warm up with a bowl of creamy tomato basil tortellini soup that’s both comforting and delicious! This easy recipe features rich flavors from crushed tomatoes, fresh basil, and creamy goodness, making it perfect for any occasion. Ready in just 30 minutes, it’s ideal for busy weeknights. Click through for the full recipe and enjoy a tasty meal tonight! #TomatoBasilSoup #TortelliniRecipes #SoupRecipes #EasyDinnerIdeas
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

4 cups vegetable broth

1 cup heavy cream

1 package (9 ounces) cheese tortellini

1 cup fresh basil leaves, chopped

1 teaspoon dried oregano

Salt and pepper to taste

Grated Parmesan cheese for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.

    Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

      Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer.

        Add the cheese tortellini, dried oregano, salt, and pepper. Cook according to the package instructions for the tortellini, usually around 3-5 minutes.

          Once the tortellini is cooked, lower the heat and stir in the heavy cream until the soup is well combined and creamy.

            Fold in the chopped basil and let it simmer for another minute to allow the flavors to meld.

              Taste and adjust seasoning if necessary.

                Serve hot, topped with grated Parmesan cheese and additional fresh basil if desired.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve in deep bowls with a sprig of fresh basil on top and a sprinkle of Parmesan cheese. Pair with crusty bread for a complete meal!