There’s just something about a really good, soul-warming soup, isn’t there? Especially on a chilly evening when you just want to cozy up. For me, nothing beats a bowl of something rich and comforting, and that’s exactly what this Creamy Tomato Tortellini Soup is all about. I remember making something similar for my dad after a long day at work, and seeing his smile light up made it all worth it. This version is even better because it’s super quick, ridiculously easy, and packed with that perfect tomato flavor and creamy goodness. It’s a weeknight winner that feels like a hug in a bowl!
Why You’ll Love This Creamy Tomato Tortellini Soup
Seriously, what’s not to adore?
- It’s lightning fast: We’re talking 30 minutes from start to finish. Perfect for those nights when you’re starving but don’t have ages to cook.
- So incredibly easy: Even if you’re new to the kitchen, you can nail this. Most of the magic happens in one pot!
- The flavor is pure comfort: Rich, creamy tomato goodness with those delightful cheesy tortellini bites? Yes, please!
- Weeknight warrior: This soup swoops in and saves dinner. It’s hearty enough to be a main meal.
Ingredients for Creamy Tomato Tortellini Soup
Alright, let’s talk about what you’ll need to whip up this dreamy soup. It’s pretty straightforward stuff that you probably already have in your pantry!
- 1 tablespoon olive oil
- 1 medium onion, chopped up small
- 2 cloves garlic, minced (don’t be shy!)
- 1 (28 ounce) can crushed tomatoes (good quality makes a difference!)
- 4 cups vegetable broth (I usually go for low-sodium so I can control the saltiness)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (this is totally optional, but gives a nice little kick!)
- Salt and freshly ground black pepper, to your taste
- 1 (9 ounce) package refrigerated cheese tortellini (the fresh kind is my favorite here!)
- 1/2 cup heavy cream (this is the secret to that luscious, creamy texture)
- A few fresh basil leaves for garnish, if you’re feeling fancy (totally optional, but pretty!)
Essential Equipment for Making Creamy Tomato Tortellini Soup
You don’t need a fancy kitchen for this one, trust me! Just a few handy tools will get the job done:
- A large pot or Dutch oven – this is where all the magic happens.
- A good knife and a sturdy cutting board for chopping up that onion.
- Your trusty measuring cups and spoons – gotta get those amounts right!
Step-by-Step Instructions for Creamy Tomato Tortellini Soup
Alright, let’s get this delicious soup simmering! It’s honestly super simple, so don’t stress. We’re just a few easy steps away from comfort in a bowl. Making this soup feels a bit like making this creamy tomato basil soup – a real hug in a bowl!
Sautéing Aromatics for Your Creamy Tomato Tortellini Soup
First things first, grab your biggest pot or Dutch oven and put it over medium heat. Add that tablespoon of olive oil – just enough to get things going. Toss in your chopped onion and let it soften up for about 5 minutes. You want it nice and tender, almost translucent. Then, add your minced garlic. Garlic cooks fast, so just about a minute is perfect, until you can smell that amazing aroma!
Building the Soup Base
Now for the heart of our soup! Stir in those crushed tomatoes, pour in the vegetable broth, and sprinkle in your dried basil, oregano, and those optional red pepper flakes if you like a little zing. Give it all a good stir. Crank the heat up a bit until it starts to bubble and simmer. Once it’s simmering, taste it and season with salt and pepper. Remember, you can always add more salt, but you can’t take it away! Finding that perfect balance reminds me a bit of whipping up a good tomato juice blend, you know?
Cooking the Tortellini and Finishing Touches
This is where the tortellini magic happens! Gently add your refrigerated cheese tortellini to the pot. They usually only take about 3-5 minutes to cook, just follow the package directions – you want them tender. Once the tortellini are ready, turn the heat down a little. Pour in the heavy cream and stir it gently into the soup. Heat it through until it’s nice and warm, but whatever you do, don’t let it boil! Boiling can make the cream separate, and nobody wants that. Just a gentle warm-up is all it needs.
Tips for the Best Creamy Tomato Tortellini Soup
Alright, we’ve gone over the basics, but let me share a few little tricks that really make this soup sing. First off, if your tomatoes are tasting a bit too tart, don’t be afraid to add just a tiny pinch of sugar – it really balances out that acidity beautifully. And that heavy cream? It’s the star for creaminess, but if you need a lighter option, a splash of half-and-half works too, though it won’t be *quite* as rich. If you don’t have refrigerated tortellini, frozen works great, just toss them in and cook until tender, maybe a minute or two longer. This soup is also super forgiving, so feel free to play around with the herbs or add a little more garlic if you’re a big fan! You might also love my other creamy tomato soup for another comforting option.
Serving Suggestions for Your Creamy Tomato Tortellini Soup
This Creamy Tomato Tortellini Soup is hearty enough to be a meal on its own, but sometimes, you just want a little something extra, right? A big slice of warm, crusty bread is basically a requirement to sop up every last bit of that creamy tomato goodness – have you tried my fluffy cheesy garlic bread? It’s incredible with soup! Or, for something a bit lighter, a simple, crisp Caesar salad adds a wonderful freshness that balances the richness of the soup perfectly.
Storage and Reheating Instructions
Got leftovers? Lucky you! This creamy tomato tortellini soup stores like a dream. Just let it cool down a bit, then pop it into an airtight container. It’ll stay yummy in the fridge for about 3-4 days. When you’re ready to reheat, just gently warm it up on the stovetop over low heat, stirring occasionally. You don’t want it to boil, especially after adding the cream, so just a gentle warm-up is perfect!
Nutritional Information
Just a heads-up, the nutritional info below is an estimate, because we all know cooking can vary a bit! This is based on a serving size of about 1.5 cups of the Creamy Tomato Tortellini Soup.
Serving Size: 1.5 cups
Calories: 350
Fat: 18g
Saturated Fat: 9g
Carbohydrates: 35g
Fiber: 4g
Sugar: 12g
Protein: 12g
Cholesterol: 45mg
Sodium: 800mg
Share Your Creamy Tomato Tortellini Soup Creations!
Have you tried making this amazing Creamy Tomato Tortellini Soup? I’d absolutely LOVE to hear from you! Drop a comment below with your thoughts, any twists you added, or just to say hello. And if you snap a pic of your creation, tag me on social media – I can’t wait to see your cozy bowls of deliciousness!
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Creamy Tomato Tortellini Soup
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy creamy tomato soup with cheese tortellini.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- salt and black pepper to taste
- 1 (9 ounce) package refrigerated cheese tortellini
- 1/2 cup heavy cream
- fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Bring to a simmer.
- Season with salt and black pepper to taste.
- Add tortellini and cook according to package directions, usually 3-5 minutes, until tender.
- Stir in heavy cream and heat through, but do not boil.
- Serve hot, garnished with fresh basil if desired.
Notes
- For a richer flavor, you can use chicken broth instead of vegetable broth.
- If you don’t have fresh tortellini, frozen tortellini can also be used. Adjust cooking time as needed.
- Add a pinch of sugar to balance the acidity of the tomatoes if you prefer.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
Keywords: creamy tomato soup, tortellini soup, easy soup recipe, quick dinner, vegetarian soup