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 soup’s creamy texture warms you up from the inside out, making it perfect for any day you need a little extra comfort.
I love making this soup when I want something that’s quick but feels special. The soft tortellini really soaks up the tomato basil broth, and the cream adds just the right touch of smoothness without overpowering the bright tomato flavors. I find that a sprinkle of Parmesan on top makes it even better, giving it that little extra something.
One of my favorite ways to serve this soup is with a side of crusty bread or garlic toast to dip right into the creamy broth. It’s great for cozy nights in or even as a handy lunch that leaves you feeling satisfied and happy. Every time I make it, I remember how this simple soup always brings people together around the table with smiling faces.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini works best for a tender bite, but frozen is a great time-saver. If you’re avoiding cheese, try spinach or mushroom-filled tortellini instead.
Crushed Tomatoes: Canned crushed tomatoes make the base flavorful and thick. For a chunkier texture, use diced tomatoes. You can swap in fresh tomatoes blended smooth when fresh ones are in season.
Heavy Cream: This adds the creamy texture that makes the soup feel rich. For a lighter version, use half-and-half or coconut cream for a dairy-free option.
Fresh Basil: Basil is key to capturing the bright, herbal flavor. If fresh basil isn’t available, dried oregano and thyme can add complexity, but the fresh herb really makes the difference.
How Do You Get a Smooth, Creamy Tomato Soup Base?
The secret to a smooth and creamy tomato soup lies in slowly simmering the tomatoes with broth, then gently stirring in cream and cheese. Here’s how to do it:
- Sauté onions and garlic gently to build flavor without burning.
- Add crushed tomatoes and broth and let the soup simmer uncovered so flavors concentrate.
- Once tortellini is cooked, reduce heat and slowly whisk in cream and Parmesan to avoid curdling.
- Stir often and keep it on low heat to keep the soup silky and smooth.
Taking it slow with the cream and cheese addition is key — it helps the soup stay creamy without separating or becoming grainy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup and cooking tortellini all in one place.
- Wooden spoon or silicone spatula – helps you stir gently without scratching your pot.
- Chef’s knife – for chopping onions, garlic, and slicing basil easily.
- Cutting board – keeps your workspace organized while prepping fresh ingredients.
- Ladle – makes serving the warm soup simple and mess-free.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or shredded rotisserie chicken for extra protein and heartiness.
- Stir in chopped spinach or kale with the basil to boost the veggie content and add color.
- Use pesto instead of fresh basil for a stronger, garlicky basil flavor twist.
- Swap out cheese tortellini for spinach or mushroom tortellini for different filling flavors.
Creamy Tomato Basil Tortellini Soup
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth or chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
Tortellini & Creamy Components:
- 1 (9-ounce) package cheese tortellini (fresh or frozen)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup fresh basil leaves, thinly sliced, plus extra for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of cooking. In under 30 minutes, you’ll have a warm, creamy soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 4 to 5 minutes. Then add the minced garlic and stir for another minute until fragrant.
2. Build the Tomato Soup Base:
Pour in the crushed tomatoes and broth. Stir in the dried oregano, crushed red pepper flakes, salt, and pepper. Bring to a gentle simmer and let it cook uncovered for about 10 minutes to develop the flavors.
3. Cook the Tortellini:
Add the cheese tortellini to the soup and cook following the package directions until they are tender, usually 3 to 5 minutes.
4. Make It Creamy & Flavorful:
Turn the heat to low, gently stir in the heavy cream and grated Parmesan until the soup is smooth and creamy. Add the thinly sliced fresh basil—reserve some leaves for garnish—and stir.
5. Serve and Enjoy:
Taste and adjust seasoning with salt and pepper if needed. Serve the soup hot, garnished with the remaining fresh basil and a sprinkle of Parmesan or cracked black pepper. A slice of crusty bread on the side is perfect for dipping!
Can I Use Frozen Tortellini for This Soup?
Yes, you can use frozen tortellini straight from the freezer. Just add a minute or two to the cooking time and cook until the tortellini are tender and heated through.
How Do I Store Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally to prevent the cream from separating.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding cream and basil, then refrigerate. Add the cream and basil when reheating for the freshest flavor and texture.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or whole milk, but the soup will be less rich. For a dairy-free alternative, coconut cream works well and adds a subtle twist to the flavor.
