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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup fresh basil leaves, chopped - 1 package (9 oz) fresh cheese tortellini - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for dairy-free) - 1 tablespoon sugar - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes - Grated Parmesan cheese for serving Start by heating the olive oil in a large pot over medium heat. Add the diced onion and let it cook for about five minutes. You want it to turn soft and clear. Next, add the minced garlic. Cook it for one to two minutes until it smells great. This step builds the flavor and aroma. Now it's time to mix in the main ingredients. Pour in the crushed tomatoes and vegetable broth. Stir everything to blend well. Then, add the heavy cream or coconut cream, sugar, dried oregano, dried basil, and red pepper flakes if you like some heat. Bring this mix to a gentle simmer. This helps all the flavors come together. Next, stir in the fresh tortellini. Cook according to the package instructions, usually about three to five minutes. You want the tortellini to be tender. Once cooked, fold in the fresh basil and season with salt and pepper to your taste. Remove the pot from heat and let the soup sit for a few minutes. This allows it to thicken slightly, making it even more delightful. To make your soup creamy, you can use heavy cream. It adds a rich texture and taste. If you want a lighter option, try coconut cream. It gives a nice, subtle sweetness. Both options work well, so choose what you like best. Taste your soup as you cook. If it’s too acidic, add a little sugar. Start with one tablespoon. If you want more spice, add red pepper flakes. Just a pinch brings warmth without overwhelming the dish. Adjust to your taste for the perfect balance. Serving is key to making your soup look great. Use large bowls to show off the vibrant colors. Garnish with extra chopped basil for a fresh touch. A sprinkle of grated Parmesan cheese adds flavor and a nice finish. A beautiful presentation makes every bite more enjoyable. {{image_2}} You can lighten up this soup by swapping some ingredients. Instead of heavy cream, try coconut cream. It gives a nice taste without the added fat. You can also use low-sodium vegetable broth. This keeps the soup tasty but cuts down on salt. Adding protein boosts the meal. You can cook diced chicken right in the pot. It adds a savory flavor and makes the soup heartier. If you want a plant-based option, throw in some canned beans like cannellini or chickpeas. They add texture and make the soup filling. To make this recipe vegan, use coconut cream instead of heavy cream. Replace the cheese tortellini with vegan tortellini or any pasta you love. Check the labels to ensure everything is dairy-free. This way, you can enjoy the same rich flavors in a vegan-friendly dish. To keep your creamy tomato basil tortellini soup fresh, store it in the fridge. Use an airtight container to hold the soup. Let it cool before sealing. This prevents condensation, which can make the soup watery. It is best to eat leftovers within three to four days for the best taste. For longer storage, you can freeze the soup. Allow it to cool completely, then pour it into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly. When you want to eat it, thaw it overnight in the fridge. To reheat, warm it on the stove over medium heat, stirring often. Add a splash of cream or broth to restore its creaminess. In the fridge, your soup will stay fresh for about three to four days. If you freeze it, it can last for up to three months. To ensure quality, always check for signs of spoilage before eating. If it looks or smells off, it's best to discard it. Yes, you can make this soup ahead of time. It holds well in the fridge. Here are some tips for pre-preparation and reheating: - Prep the soup: Follow the recipe until you add the tortellini. This keeps the pasta from getting mushy. - Store it: Place the soup in an airtight container. It lasts about three days in the fridge. - Reheat: Warm the soup on the stove over low heat. Stir gently to mix in the flavors. If you want options, here are some great substitutes for cheese tortellini: - Other pasta types: You can use small shapes like shells or elbows. - Meat tortellini: For added flavor, try meat-filled tortellini. - Gluten-free pasta: Use gluten-free pasta if you need a gluten-free option. This soup can be made gluten-free with a few easy swaps. Here’s how: - Use gluten-free pasta: Look for gluten-free tortellini or any small gluten-free pasta. - Check labels: Ensure vegetable broth and canned tomatoes are gluten-free. - Dairy options: Coconut cream is naturally gluten-free, making it a great alternative to heavy cream. This soup is easy to make with fresh and pantry ingredients. You learned how to prepare a rich base, combine flavors, and cook the tortellini. I shared tips to make your soup creamy and balanced. You can also explore healthy options, add proteins, or adapt it for vegan diets. In the end, this versatile soup is sure to satisfy. Enjoy it now or save leftovers for later—it keeps well! Embrace your creativity with flavors and ingredients that excite you.

Creamy Tomato Basil Tortellini Soup One Pot

Indulge in a warm bowl of creamy tomato basil tortellini soup that's perfect for any day! This easy recipe combines fresh ingredients like crushed tomatoes, heavy cream, and cheese tortellini for a comforting meal. In just 30 minutes, you can create a delicious dish your family will love. Ready to elevate your dinner? Click to explore the full recipe and bring this tasty comfort food to your table tonight!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

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

1 tablespoon sugar (to balance acidity)

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional for heat)

1 package (9 oz) fresh cheese tortellini

1 cup fresh basil leaves, chopped

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Instructions
 

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

    Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Pour in the crushed tomatoes and vegetable broth, stirring to combine.

        Add the heavy cream (or coconut cream), sugar, dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a gentle simmer.

          Stir in the fresh tortellini and cook according to package instructions, usually about 3-5 minutes, until the tortellini is tender and cooked through.

            Once cooked, fold in the fresh basil and season with salt and pepper to taste.

              Remove from heat and let the soup sit for a few minutes to thicken slightly.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4-6

                  - Presentation Tips: Serve the soup in large bowls, garnished with extra chopped basil and a sprinkle of grated Parmesan cheese on top for added flavor.