Creamy Tomato Basil Garlic Cheese Tortellini Soup
Dive into a bowl of comfort with this Creamy Tomato Basil Garlic Cheese Tortellini Soup—a hearty, flavor-packed dish that combines the richness of smooth tomato broth with the creaminess of heavy cream and the savory goodness of cheese-filled tortellini. Infused with aromatic garlic, Italian seasoning, and plenty of fresh chopped basil, this recipe brings a gourmet twist to the classic tomato soup. Perfect for weeknight dinners or cozy lunches, this one-pot recipe is ready in just 35 minutes and is guaranteed to warm your soul. Serve it with crusty bread for dipping and a sprinkle of Parmesan for the ultimate indulgence. Whether you're looking for an elegant twist on comfort food or a quick, satisfying meal, this soup delivers big on flavor and ease.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 28 ounces Canned crushed tomatoes
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 0.5 cup Fresh basil leaves, chopped
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 12 ounces Cheese tortellini, refrigerated or frozen
- 0.25 cup Parmesan cheese, grated (optional for garnish)
- 1 loaf Crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and sauté for an additional minute until fragrant.
Add the tomato paste to the pot and cook for 1-2 minutes, stirring constantly to caramelize the paste.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Add the dried Italian seasoning, salt, pepper, and half of the chopped fresh basil. Stir well.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Allow it to cook for 10 minutes to let the flavors meld.
Using an immersion blender (or transferring to a countertop blender in batches), blend the soup until smooth. Be careful with hot liquids.
Return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Mix until fully incorporated.
Add the cheese tortellini to the pot and simmer, stirring occasionally, for 5-7 minutes (or according to package directions) until the tortellini are tender and cooked through.
Remove the soup from heat and stir in the remaining fresh basil.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
Serve hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
