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Creamy One-Pot Tomato Basil Tortellini Soup

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A cozy, creamy tomato basil soup with tender cheese tortellini cooked in one pot, perfect for quick weeknight dinners and comforting meals.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 yellow onion, finely chopped
  • 3–4 garlic cloves, minced
  • 28 oz (800 g) crushed tomatoes (quality brand like Muir Glen preferred)
  • 4 cups (950 ml) vegetable broth
  • A generous handful of fresh basil leaves, chopped (reserve some for garnish)
  • 9 oz (250 g) cheese tortellini (fresh or frozen)
  • 1/2 cup (120 ml) heavy cream or whole milk (can substitute coconut milk for dairy-free)
  • 1/3 cup (30 g) grated Parmesan cheese (Pecorino Romano works too)
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Heat the olive oil over medium heat in a large pot. Add the chopped onion and sauté for 4-5 minutes until translucent and soft, stirring occasionally.
  2. Add the minced garlic and sauté for 30 seconds to 1 minute until fragrant, being careful not to burn it.
  3. Pour in the crushed tomatoes and vegetable broth. Stir to combine, scraping any browned bits off the bottom.
  4. Bring the broth to a gentle boil, then reduce heat to low and simmer uncovered for about 10 minutes to deepen the flavors.
  5. Add the fresh basil (reserve some for garnish), salt, black pepper, and red pepper flakes if using. Stir well.
  6. Carefully add the tortellini to the simmering soup. Stir gently to prevent sticking and cook according to package instructions, usually 5-7 minutes, until tender but not mushy.
  7. Stir in the heavy cream (or milk) and grated Parmesan cheese. Mix well and let warm through for 2 minutes.
  8. Taste and adjust seasoning with more salt, pepper, or basil as needed.
  9. Serve hot, garnished with reserved fresh basil and extra Parmesan if desired.

Notes

If soup is too thick, add a splash of broth or water to loosen. Stir gently after adding tortellini to keep pasta intact. Use fresh basil for best flavor. Avoid overcooking tortellini to prevent mushiness. Add cream last off heat or on very low heat to prevent dairy separation. Frozen tortellini can be used with slightly longer cooking time.

Nutrition

Keywords: tomato basil soup, creamy soup, one-pot soup, tortellini soup, easy dinner, comfort food, vegetarian soup

Find it online: https://realityeats.com/creamy-one-pot-tomato-basil-tortellini-soup-recipe-easy-and-delicious/