Creamy Tomato Basil Tortellini Soup
Warm, comforting, and bursting with flavor, creamy tomato basil tortellini soup is the ultimate bowl of comfort food. Imagine the richness of a velvety tomato base paired with tender cheese-filled tortellini, all brought to life with fragrant basil and a touch of cream. This dish takes the classic tomato soup you grew up with and elevates it into a hearty, filling meal that works perfectly for weeknight dinners, meal prep, or cozy gatherings with family.
One of the best parts about this soup is its balance—it’s rich enough to satisfy, yet light enough to enjoy year-round. Whether paired with a crisp green salad or served with crusty garlic bread, every spoonful is indulgent while still delivering wholesome goodness.
Ingredients Needed
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Cheese tortellini | 12 oz (1 package) | 330 |
| Olive oil | 2 tbsp | 240 |
| Yellow onion, diced | 1 medium | 45 |
| Garlic, minced | 3 cloves | 15 |
| Crushed tomatoes (canned) | 28 oz | 250 |
| Tomato paste | 2 tbsp | 30 |
| Vegetable broth | 4 cups | 40 |
| Fresh basil leaves | ½ cup | 5 |
| Heavy cream | 1 cup | 400 |
| Salt & black pepper | To taste | 0 |
| Parmesan cheese (for garnish) | ¼ cup | 110 |
Step-by-Step Cooking Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Build the base: Stir in crushed tomatoes, tomato paste, and vegetable broth. Season with salt and pepper. Bring to a simmer and let it cook for 15 minutes to allow flavors to blend.
- Add tortellini: Gently stir in cheese tortellini and cook according to package instructions, usually about 6–8 minutes, until tender.
- Creamy finish: Lower the heat and stir in heavy cream and fresh basil. Simmer for another 2–3 minutes, making sure not to boil once the cream is added.
- Serve: Ladle into bowls, top with freshly grated Parmesan, and garnish with extra basil if desired.
Tips for Customizing the Recipe
- Protein boost: Add cooked Italian sausage, shredded chicken, or ground turkey for a heartier soup.
- Lighter version: Use half-and-half or coconut milk instead of heavy cream for a lighter but still creamy consistency.
- Extra veggies: Spinach, zucchini, or bell peppers can be added for more nutrition and color.
- Spice it up: A pinch of red pepper flakes adds a subtle heat for those who like a little kick.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 460 |
| Protein | 16g |
| Fat | 25g |
| Carbohydrates | 42g |
| Fiber | 4g |
| Sugars | 9g |
| Sodium | 780mg |
Serving Suggestions
This soup is best served piping hot with a side of garlic bread, crusty baguette, or buttery breadsticks to soak up the creamy broth. For a balanced meal, pair it with a crisp green salad tossed in a light vinaigrette. If serving for a dinner party, consider offering it in smaller bowls as a starter before the main course.
Creamy Tomato Basil Tortellini Soup
6
servings10
minutes20
minutes460
kcalIngredients
12 oz cheese tortellini (1 package)
2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
28 oz crushed tomatoes (canned)
2 tbsp tomato paste
4 cups vegetable broth
½ cup fresh basil leaves, chopped
1 cup heavy cream
Salt and black pepper, to taste
¼ cup Parmesan cheese, for garnish
Directions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add crushed tomatoes, tomato paste, and vegetable broth. Season with salt and pepper. Simmer for 15 minutes to let the flavors blend.
- Stir in tortellini and cook according to package instructions (usually 6–8 minutes) until tender.
- Reduce heat to low and stir in heavy cream and fresh basil. Simmer for 2–3 minutes (do not boil).
- Ladle into bowls, garnish with Parmesan and extra basil, and serve hot.
Recipe Video
Notes
- For the best texture, cook tortellini separately and add just before serving if you plan to store leftovers.
To make the soup lighter, substitute half-and-half or whole milk for heavy cream.
FAQs
1: Can I make this soup ahead of time?
Yes! Prepare the soup base without adding the tortellini. When ready to serve, reheat the soup and cook the tortellini fresh so it doesn’t get soggy.
2: Can I freeze Creamy Tomato Basil Tortellini Soup?
It’s best to freeze the soup without the tortellini and cream. Add those in after reheating for the freshest taste and texture.
3: What type of tortellini works best?
Cheese tortellini is most common, but spinach and ricotta, mushroom, or even meat-filled tortellini can be used depending on your preference.
4: How can I make this soup vegetarian?
Use vegetable broth instead of chicken broth and stick to cheese-filled tortellini. You can also add extra vegetables like zucchini or spinach for more nutrition.
5: Can I make this soup lighter?
Yes! Swap the heavy cream for half-and-half, whole milk, or even coconut milk for a lighter but still creamy consistency.
6: How long does it last in the fridge?
Stored in an airtight container, the soup will last about 3–4 days. Be sure to reheat gently on the stovetop.
Conclusion
Creamy tomato basil tortellini soup is proof that comfort food doesn’t have to be complicated. With simple ingredients and just 30 minutes of cooking, you can create a restaurant-quality dish at home. The creamy texture, cheesy tortellini, and fragrant basil make every bite a cozy hug in a bowl. Whether you’re cooking for yourself, your family, or guests, this recipe is sure to become a favorite that you’ll return to time and again.
