Creamy Tomato Basil Tortellini Soup is a comforting bowl filled with tender cheese tortellini, rich tomato broth, and fresh basil that adds a lovely burst of flavor. The creamy texture makes it feel extra cozy, perfect for chilly days or when you need a little pick-me-up. It’s a dish that combines simple ingredients but comes together like a warm hug in soup form.
I love how easy this soup is to make and how quickly it fills the kitchen with a fresh, inviting smell. Adding basil right at the end keeps the flavor bright and fresh, which I think really makes the whole dish pop. Whenever I make this soup, I find myself grabbing seconds (and sometimes thirds) because it’s just so satisfying without being heavy.
My favorite way to serve this soup is with a crusty piece of bread or a grilled cheese sandwich on the side. It’s a great meal to share with family or friends since it’s both tasty and easy to eat. Plus, it feels like a little moment of comfort that anyone can enjoy, whether it’s a busy weeknight or a calm weekend at home.
Key Ingredients & Substitutions
Cheese Tortellini: Cheese tortellini adds a lovely creamy bite to the soup. If you can’t find tortellini, ravioli or even small pasta shapes like shells work well. For a dairy-free option, try a vegan cheese or vegetable-filled pasta.
Crushed Tomatoes: They form the base of the soup, giving it a fresh tomato flavor. If fresh tomatoes are in season, you can blend them for a fresher taste. Canned diced tomatoes can also be used, just crush them as you cook.
Fresh Basil: Fresh basil brings a bright, herbaceous note. If fresh isn’t available, dried basil works but add less since it’s more concentrated. Adding it at the end keeps its flavor vibrant.
Heavy Cream: This makes the soup rich and smooth. For a lighter version, swap with half-and-half or coconut milk for a dairy-free alternative. Adding cream slowly prevents curdling.
How Can You Get the Soup Creamy Without Curdling?
Adding cream to tomato soup can sometimes cause curdling if the temperature’s too high or the cream goes in too fast. Here’s how to keep it smooth:
- Lower the heat to gentle warm before adding cream.
- Slowly pour the cream in while stirring constantly.
- Don’t let the soup boil after the cream is added; just heat through.
- If you want extra creaminess, you can blend a portion of the soup before mixing in cream.
These tips keep your soup silky and help you avoid any separation or lumps.
Equipment You’ll Need
- Large pot – perfect for simmering the soup and cooking tortellini all in one pan.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring cups and spoons – to get the right amounts of broth, cream, and spices.
- Knife and cutting board – for chopping onions and basil easily and safely.
- Ladle – makes serving the hot soup neat and simple.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or grilled chicken for extra protein and heartiness.
- Swap the cheese tortellini for spinach or mushroom-filled tortellini to change the taste and texture.
- Toss in baby spinach or kale at the end for a boost of green and nutrients.
- Stir in a pinch of red pepper flakes for some heat or sprinkle parmesan cheese on top for extra flavor.
How to Make Creamy Tomato Basil Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 (9-ounce) package refrigerated cheese tortellini
- 1/4 cup fresh basil, chopped (plus extra leaves for garnish)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for mild heat)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and then 15-20 minutes to cook, so you can have a warm, creamy meal ready in about 30 minutes total. It’s a quick and easy recipe perfect for busy days!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 4 to 5 minutes. Then add the minced garlic and cook for another 30 seconds to 1 minute, until fragrant.
2. Add Tomatoes and Broth:
Pour in the crushed tomatoes and 2 cups of broth. Stir everything together and bring the mixture to a gentle simmer. If desired, add 1 teaspoon of sugar to balance the acidity of the tomatoes. Season with salt, pepper, and red pepper flakes to taste.
3. Simmer the Soup:
Let the soup simmer on low heat for about 10 minutes to allow the flavors to blend nicely. This is when the soup starts to develop its rich tomato flavor.
4. Add Cream, Basil, and Tortellini:
Stir in the heavy cream and chopped basil, keeping some fresh basil leaves aside for garnish. Heat gently — be careful not to boil the soup once the cream is added to prevent curdling. Next, add the package of refrigerated cheese tortellini. Cook according to the package instructions, usually about 3 to 5 minutes, until the tortellini float to the surface and are tender.
5. Taste and Serve:
Give your soup a taste and add more salt or pepper if needed. Ladle it into bowls, garnish with fresh basil leaves, and a sprinkle of black pepper. Serve it warm with crusty bread or your favorite side for a comforting meal.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! Just make sure to add a few extra minutes to the cooking time since frozen tortellini takes longer to cook. Keep the soup simmering gently until they float and are tender.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding tortellini, then cool and refrigerate. When ready to serve, reheat gently and cook the tortellini fresh so they don’t get mushy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. If the soup thickens, add a splash of broth or cream when reheating to loosen it up.
Can I Substitute Heavy Cream?
Yes, you can use half-and-half or coconut milk for a lighter or dairy-free version. Just add it slowly and avoid boiling to keep the soup creamy and smooth.
