Creamy Tomato Basil Tortellini Soup
Indulge in a comforting bowl of Creamy Tomato Basil Tortellini Soup, a rich and velvety dish perfect for cozy nights. This recipe combines tender cheese tortellini with a luscious tomato-basil soup base, elevated by the aromatic blend of sautéed onions, garlic, and a hint of oregano. The addition of heavy cream gives this soup its signature creaminess, while fresh basil infuses it with vibrant flavor. A touch of Parmesan on top adds a savory finish that’s simply irresistible. Ready in just 45 minutes, this hearty one-pot meal is as easy to prepare as it is satisfying to enjoy. Whether you’re looking for a quick weeknight dinner or a dish to impress, this soup delivers warmth and flavor in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes, with juices
- 4 cups vegetable broth
- 1 cup heavy cream
- 10 ounces cheese tortellini (fresh or frozen)
- 0.5 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese (for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the tomato paste and cook for 1-2 minutes, stirring frequently, to help deepen the flavor.
Pour in the diced tomatoes with their juices and the vegetable broth. Stir well to combine.
Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
Use an immersion blender to puree the soup until smooth (or carefully transfer it to a blender in batches and return it to the pot).
Reduce the heat to low and stir in the heavy cream, ensuring the soup becomes creamy and well combined.
Add the cheese tortellini and cook according to the package instructions (usually 5-7 minutes), until tender and cooked through.
Stir in the chopped fresh basil, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
Simmer for an additional 2 minutes to let the basil release its flavor.
Ladle the soup into bowls and garnish with grated Parmesan cheese before serving. Enjoy!
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 7717 mg | 336% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 53.9 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2003 mg | 154% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4530 mg | 96% | |
*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.
