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To make Tomato Basil Tortellini Soup, gather these fresh ingredients: - 2 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juice - 1 cup fresh basil leaves, packed - 1 medium onion, chopped - 2 cloves garlic, minced - 1 cup heavy cream (or coconut cream for a dairy-free version) - 1 package (9 oz) cheese tortellini - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - Grated Parmesan cheese for serving (optional) If you want a dairy-free soup, use coconut cream instead of heavy cream. This swap keeps the soup rich and creamy. For a gluten-free option, choose gluten-free tortellini. Many brands offer tasty gluten-free pasta that works well in this soup. Always check labels to ensure they meet your needs. Using fresh ingredients often gives the soup a bright flavor. Fresh basil and onion enhance the taste. However, canned tomatoes are great for convenience and still add good flavor. If you find fresh tomatoes in season, feel free to use them; just chop them up. They will add a lovely freshness to your soup. For the best results, balance both fresh and canned ingredients in your cooking. Start by gathering your ingredients. This makes cooking smooth and fun. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté it for about 5 minutes. You want the onion to be soft and clear. Next, add 2 minced garlic cloves and cook for 1 more minute. This will make your kitchen smell amazing! Now, pour in 1 can of diced tomatoes, along with its juice. Add 2 cups of vegetable broth, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything well and bring it to a gentle simmer. Let it cook for about 10 minutes. This helps the flavors blend nicely. After that, add 1 package of cheese tortellini, cooking according to the package's instructions. Usually, this takes around 3 to 5 minutes until they are soft. Then, lower the heat and stir in 1 cup of heavy cream, or use coconut cream for a dairy-free option. Mix it well to combine. Finally, toss in 1 cup of fresh basil leaves. Stir until they wilt a bit. Taste your soup and add more salt or pepper if needed. Your Tomato Basil Tortellini Soup is now ready to serve! To save time, chop your onion and garlic ahead of time. You can do this the night before. Keep them in the fridge in a sealed container. Also, use pre-packaged tortellini. It saves time and is super easy. If you’re feeling adventurous, you can even use leftover cooked tortellini. Just add it at the end to warm through. Another tip is to measure out all your ingredients before you start. This makes the cooking process quick and simple. Plus, it keeps you organized while cooking! One common mistake is rushing the sautéing of the onion. If you cook it too fast, it won’t become soft and sweet. Always give it time to cook slowly. Another mistake is adding the basil too early. If you add it too soon, it may lose its bright flavor. Wait until the very end before adding it to your soup. Lastly, don’t skip tasting your soup before serving. Adjust the seasoning to your liking. This ensures every bowl is delicious! To boost flavor, use fresh herbs. Fresh basil adds a bright taste. You can also add a pinch of red pepper flakes for a kick. If you like, try a splash of balsamic vinegar for depth. Don't forget to taste as you cook. Adjust salt and pepper to your liking. Cook the tortellini just until tender. Overcooking can make them mushy. Follow the package instructions closely. Stir the tortellini gently in the soup to avoid breaking them. If you want a firmer bite, cook them separately and add them just before serving. Garnish your soup with grated Parmesan cheese for richness. Fresh basil leaves on top add color and flavor. You can also drizzle a bit of olive oil for a nice finish. Serve with crusty bread or a side salad. It's a great way to soak up the tasty broth! {{image_2}} You can add protein to this soup for more nutrition. Cooked chicken works great. Just shred it and stir it in. You can also use white beans. They add creaminess and fiber. Mix them in with the tortellini for a hearty meal. For a vegetarian option, skip the chicken and use vegetable broth. You can also swap heavy cream for coconut cream. This keeps the soup rich and creamy. If you want it vegan, make sure the tortellini has no cheese. Many stores offer vegan tortellini now. In summer, you can use fresh veggies to brighten the soup. Try zucchini, corn, or bell peppers. Chop them and add them when you simmer the broth. This gives your soup a fresh taste and adds color. Seasonal swaps keep the meal fun and exciting! Store your leftover Tomato Basil Tortellini Soup in an airtight container. Let the soup cool down to room temperature first. This helps keep the flavors fresh. You can keep it in the fridge for up to three days. Make sure to label your container with the date. This way, you won't forget when you made it! If you want to keep the soup longer, freezing is a great idea. Use freezer-safe containers or bags. Leave some space in the container for the soup to expand as it freezes. The soup can last in the freezer for about three months. When you're ready to eat, just thaw it in the fridge overnight before reheating. To reheat your soup, pour it into a pot and warm it on low heat. Stir often to ensure even heating. You can also use the microwave. Just heat it in short bursts, stirring in between. If the soup seems thick, add a splash of vegetable broth or water. This helps bring back its creamy texture. Enjoy your tasty soup again! Yes, you can make this soup ahead of time. It tastes even better the next day. Just cook the soup as directed, then cool it before storing. Keep it in a sealed container in the fridge. When you are ready to eat, just reheat it on the stove. I recommend using cheese tortellini for the best flavor. It adds a rich creaminess to the soup. You can also use spinach or mushroom tortellini if you want a twist. Just check the package for cooking times. You can store the soup in the refrigerator for up to three days. Make sure to keep it in a tight container. If you want to keep it longer, consider freezing it. Just remember to leave out the cream until you are ready to eat. In this post, we covered how to make a delicious soup. You learned about the ingredients, including substitutes for your dietary needs. I shared detailed steps and tips to help you cook efficiently. We explored flavor boosters and variations for different tastes. Lastly, I provided storage advice to keep your soup fresh. Remember, cooking is fun and can be easy! Use these tips to create a soup that everyone will love. Enjoy your cooking journey!

Tomato Basil Tortellini Soup

Warm up with a comforting bowl of Tomato Basil Tortellini Soup that’s simple to make and full of flavor! This creamy soup combines fresh basil, tender tortellini, and hearty tomatoes for a delightful meal in just 25 minutes. Ideal for busy nights or cozy weekends, it's perfect for families. Ready to whip up this delicious dish? Click through to discover the full recipe and bring a taste of Italy home today!
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Ingredients
  

2 cups vegetable broth

1 can (14 oz) diced tomatoes, with juice

1 cup fresh basil leaves, packed

1 medium onion, chopped

2 cloves garlic, minced

1 cup heavy cream (or coconut cream for a dairy-free version)

1 package (9 oz) cheese tortellini

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Grated Parmesan cheese for serving (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent.

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

      Add the can of diced tomatoes (with juice), vegetable broth, dried oregano, salt, and black pepper to the pot. Stir well to combine, then bring to a gentle simmer.

        Allow the soup to simmer for about 10 minutes, letting the flavors meld together.

          Stir in the cheese tortellini and cook according to package instructions (usually about 3-5 minutes) or until they are tender.

            Reduce the heat to low, and gradually stir in the heavy cream or coconut cream, ensuring the soup is well mixed.

              Add the fresh basil leaves, stirring until they wilt slightly.

                Taste and adjust seasoning, adding more salt or pepper if necessary.

                  Serve hot, garnished with grated Parmesan cheese if desired.

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