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Creamy Tomato Basil Tortellini Soup

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A comforting, quick weeknight meal featuring rich velvety cream, bright acidity of ripe tomatoes, and earthy fresh basil. This easy 30-minute soup uses a unique technique of cooking tortellini directly in the broth to create a naturally thickened, flavorful base.

Ingredients

Scale
  • 2 tablespoons unsalted butter, softened
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes
  • 1 (28-ounce) can crushed tomatoes (San Marzano recommended)
  • 1 (32-ounce) carton vegetable or chicken broth (low-sodium)
  • 1 cup heavy cream
  • 0.5 cup fresh basil, chopped (plus more for garnish)
  • 1 (15-ounce) package cheese tortellini (refrigerated preferred)
  • 0.5 cup Parmesan cheese, freshly grated
  • Salt and black pepper, to taste

Instructions

  1. Heat butter in a large pot or Dutch oven over medium heat. Add diced onion and a pinch of salt; cook until translucent and soft, about 4 minutes.
  2. Add minced garlic, oregano, and red pepper flakes. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
  3. Pour in crushed tomatoes and broth. Scrape up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes to deepen flavors.
  4. Optional: Use an immersion blender to puree the mixture for a smooth soup, or leave chunky as preferred.
  5. Bring the soup back to a simmer. Add tortellini directly to the pot, ensuring pasta is submerged. Cook according to package instructions, usually 8-10 minutes, stirring occasionally.
  6. Once pasta is al dente, reduce heat to low. Slowly pour in heavy cream while stirring. Do not let the soup boil vigorously to prevent separation.
  7. Remove pot from heat. Stir in fresh basil and half of the Parmesan cheese. Season with salt and black pepper to taste.
  8. Ladle into bowls and top with remaining Parmesan and fresh basil leaves. Serve immediately.

Notes

For a smoother texture, blend the tomato base before adding pasta. If the soup thickens too much upon storage, thin it with a splash of broth or water when reheating. To prevent cream from splitting, keep heat low after adding cream. For a dairy-free version, substitute heavy cream with coconut cream and use vegetable broth.

Nutrition

Keywords: tomato basil soup, tortellini soup, creamy tomato soup, easy weeknight dinner, 30 minute meals, comfort food, vegetarian soup

Find it online: https://bitesienna.com/creamy-tomato-basil-tortellini-soup-best-easy-30-minute-meal/