Name: Tomato Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 2 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 4 cups chicken broth; 1 cup heavy cream; 1 (9 oz) package cheese tortellini; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; Salt and pepper, to taste; Fresh basil, for garnish (optional)

Directions:

Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Combine and Simmer: Stir in the crushed tomatoes, chicken broth, dried basil, and oregano. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.

Add Cream and Tortellini: Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Add the cheese tortellini and cook according to the package instructions, about 5-7 minutes, until the tortellini is tender.

Serve and Garnish: Serve the soup hot, garnished with fresh basil if desired.

Serving Tips:

Serve Hot: This creamy Tomato Tortellini Soup is best enjoyed hot. Ladle it into bowls and garnish with fresh basil for an extra pop of color and flavor.

Pair with Bread: Serve alongside crusty bread, garlic bread, or a warm baguette for dipping. It also pairs well with a simple green salad for a complete meal.

Cheese Lover’s Twist: Sprinkle freshly grated Parmesan or mozzarella cheese on top for an extra cheesy finish.

Upgrade with Protein: Add cooked chicken, sausage, or crispy bacon for a protein boost, making the soup even more filling.

Storage Tips:

Refrigerating: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Allow the soup to cool completely before sealing.

Reheating: Reheat the soup over medium heat on the stovetop, stirring occasionally, or in the microwave in short intervals. Add a splash of broth or water if the soup thickens too much in the fridge.

Freezing: If you plan to freeze the soup, it’s best to freeze the tomato base before adding the tortellini, as the pasta can become mushy after thawing. Freeze the tomato soup in an airtight container for up to 3 months. When ready to enjoy, thaw overnight in the fridge, heat on the stove, and add freshly cooked tortellini.

Avoid Cream Separation: If freezing, you can also omit the cream and add it when reheating, as cream-based soups sometimes separate when frozen.

Related Recipes:

Philly Cheesesteak Tortellini Pasta

FAQs:

Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, you can use fresh tomatoes! To substitute, peel and chop about 4-5 large fresh tomatoes. You may need to simmer the soup a bit longer to break down the fresh tomatoes fully and achieve the same rich texture as canned crushed tomatoes.

Can I make this soup vegetarian?

Absolutely! Simply swap the chicken broth for vegetable broth, and you have a vegetarian-friendly version of this soup. All other ingredients, including the cheese tortellini, are vegetarian.

Can I use a different type of tortellini?

Yes! Feel free to use any tortellini you prefer, such as spinach and cheese, mushroom, or even meat-filled tortellini. The flavors will blend well with the creamy tomato base.

How can I make this soup lighter?

For a lighter version, you can substitute the heavy cream with half-and-half, whole milk, or even a non-dairy alternative like coconut milk or almond milk. Keep in mind that the texture will be a bit less rich, but it will still taste delicious.

Conclusion: