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- 2 tablespoons olive oil - 1 cup onion, diced - 2 cloves garlic, minced - 1 can (15 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 package (9 oz) refrigerated cheese tortellini - 1 cup heavy cream (or coconut cream for a lighter option) For this creamy soup, I always start with olive oil, onion, and garlic. These three bring a warm, rich flavor. Olive oil gives a nice base, while onion and garlic add depth. Next, I use crushed tomatoes and vegetable broth. These create the soup's heart. The tomatoes add sweetness, and the broth gives it a savory touch. Then, I add tortellini and cream. Tortellini makes the soup more filling and fun. Heavy cream gives it a luxurious texture. I sometimes swap heavy cream for coconut cream. This keeps it light and adds a hint of sweetness. - 1 cup fresh basil leaves, chopped - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) For added flavor, fresh basil is a must. It brightens the soup and adds freshness. Salt and pepper bring out the flavors, so use them to taste. You can top your soup with grated Parmesan cheese. This adds a salty, cheesy note that many love. Feel free to change things up. You can add coconut cream for a vegan option or use different herbs. The choices are endless, and that’s what makes cooking fun! Start by heating the olive oil in a large pot over medium heat. Add one cup of diced onion. Sauté the onion for about four to five minutes. You want it to turn soft and translucent. Next, stir in two cloves of minced garlic. Cook this for one more minute. It should smell great! Now it’s time to add the main flavors. Pour in one can of crushed tomatoes. Then, add four cups of vegetable broth. Sprinkle in one teaspoon of dried oregano and one teaspoon of dried basil. Stir everything well. Bring the mixture to a gentle simmer. This step builds a rich and tasty base for the soup. Once the base is simmering, it’s time to add the star of the show: the tortellini. Grab a nine-ounce package of refrigerated cheese tortellini and add it to the pot. Cook the tortellini for about five to seven minutes. You’ll know they are ready when they float to the top and feel tender. Keep an eye on them to avoid overcooking. Now, let’s make the soup creamy and delicious. Lower the heat and stir in one cup of heavy cream. If you prefer a lighter option, coconut cream works too. Let it warm through, blending with the soup for a rich texture. Next, add one cup of chopped fresh basil. This adds a burst of flavor and freshness. Season the soup with salt and pepper to taste. Before serving, ladle the soup into bowls. If you want, sprinkle some grated Parmesan cheese on top for extra goodness. Enjoy this delightful dish warm! To ensure the tortellini is perfectly cooked, watch the pot closely. When the tortellini floats, it is ready. This usually takes 5-7 minutes. Stir gently to avoid breaking them apart. To avoid curdling with cream, lower the heat before adding it. Stir the cream in slowly. This keeps the soup smooth and creamy. You can also use coconut cream for a lighter option. For a restaurant-style look, serve the soup in rustic bowls. Garnish with extra basil leaves and a sprinkle of Parmesan cheese. These simple touches elevate the dish. Pair the soup with crusty bread for dipping. A side salad adds freshness and balance. Enjoy this cozy meal with friends or family! {{image_2}} You can make this soup vegan easily. Swap the heavy cream for coconut cream. Use vegetable broth and skip the cheese tortellini. Instead, choose vegan tortellini made from plant-based ingredients. This way, you keep the rich taste without any animal products. For gluten-free options, pick gluten-free tortellini. Many stores offer this option now. You can also use lentils or rice for a hearty base. Both add great texture and are gluten-free. To boost the flavor, consider adding a pinch of red pepper flakes. This small change gives your soup a nice kick. You can also try adding smoked paprika for a warm, earthy taste. Incorporating protein is an option too. Grilled chicken or sausage works well here. If you want extra veggies, chop up spinach or zucchini. Toss them in during the last few minutes of cooking. This adds nutrients and makes the soup even heartier. To keep your soup fresh, store it in an airtight container. Make sure the soup cools to room temperature first. This helps prevent condensation, which can make the soup watery. Place the container in the fridge. It will stay good for about three to four days. If you notice any odd smells or colors, it's best to toss it. You can also freeze the soup for later. To freeze, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. The soup can last up to three months in the freezer. When you're ready to eat it, move the container to the fridge to thaw overnight. For quick reheating, you can warm it in the microwave or on the stove. If it looks too thick after thawing, add a splash of broth or water to get the right texture again. How do I make the soup spicier? You can add crushed red pepper flakes or hot sauce to the soup. Start with a small amount. Taste as you go. This way, you can find your perfect spice level. You can also use spicy sausage tortellini if you want a kick. Can I use frozen tortellini instead of fresh? Yes, you can use frozen tortellini. Just add them directly to the soup. Cook them a few extra minutes. They will still taste great in your creamy soup. What can I substitute for heavy cream? You can use coconut cream for a lighter option. It adds a nice flavor without dairy. Another choice is to use half-and-half. This will still keep your soup creamy and rich. How long does this soup last in the fridge? The soup lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing it. This blog showed you how to make a tasty tortellini soup. We covered key ingredients, step-by-step instructions, tips for cooking, and variations for diets. Remember to sauté your onion and garlic for great flavor and avoid curdling the cream. You can even add spices or proteins for extra taste. Whether you’re storing leftovers or serving the soup, these tips will help. Enjoy your cooking, and don't hesitate to make this dish your own!

One Pot Creamy Tomato Basil Tortellini Soup

Indulge in a bowl of comfort with this One Pot Creamy Tomato Basil Tortellini Soup! This deliciously easy recipe features a blend of fresh ingredients like crushed tomatoes, cheese tortellini, and aromatic basil that come together in just 25 minutes. Perfect for busy weeknights or cozy dinners, this soup is sure to delight. Click through to explore the full recipe and bring warmth to your table!
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Ingredients
  

2 tablespoons olive oil

1 cup onion, diced

2 cloves garlic, minced

1 can (15 oz) crushed tomatoes

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1 package (9 oz) refrigerated cheese tortellini

1 cup heavy cream (or coconut cream for a lighter option)

1 cup fresh basil leaves, chopped

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent.

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

      Add the crushed tomatoes, vegetable broth, dried oregano, and dried basil, stirring to combine. Bring the mixture to a gentle simmer.

        Introduce the cheese tortellini to the pot and cook for about 5-7 minutes, or until the tortellini float to the top and are tender.

          Lower the heat and stir in the heavy cream, letting it warm through and combine with the soup.

            Add the chopped fresh basil and season with salt and pepper to taste.

              Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve warm.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 4

                  - Presentation Tips: Serve the soup in rustic bowls garnished with extra basil leaves and a sprinkle of Parmesan cheese on top. Pair with crusty bread for dipping!