Creamy Tomato Basil Tortellini Soup is a comforting bowl full of tender cheese-filled tortellini swimming in a smooth tomato broth with fresh basil folded right in. It’s the perfect mix of creamy richness and bright, herby flavor that makes every spoonful feel warm and cozy.
I love making this soup when I want something easy but a little special. The tortellini adds a fun twist that makes it feel like more than just tomato soup, and the basil gives it that fresh, garden-y touch that really brings it all together. I usually add a little extra cheese on top because, well, cheese just makes everything better!
My favorite way to serve this soup is with a side of crusty bread for dipping and a simple green salad. It’s great for a chilly day when you want something that feels like a hug in a bowl but is still easy to put together any night of the week. I always find myself making extra because it’s just that good the next day, too.
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing the onions and garlic with a mild flavor. You can swap it for butter for a richer taste.
Onion & Garlic: These build the flavor base. Yellow onions work best here. If fresh garlic is not available, garlic powder can be used, but fresh always tastes better.
Crushed Tomatoes: The heart of the soup. If you prefer, use diced tomatoes for a chunkier texture, or tomato sauce for a smoother finish.
Broth: Vegetable or chicken broth works well. Use low-sodium broth to control salt levels.
Heavy Cream: Adds creaminess and balances tomato acidity. For a lighter option, use half-and-half or coconut milk, but the soup won’t be as rich.
Tortellini: Cheese tortellini is classic here. You can replace with spinach or meat tortellini or even small pasta shapes like mini shells.
Fresh Basil: Adds bright and fresh flavor at the end. If you can’t find fresh, dried basil can work but add earlier during simmering for best results.
How Do You Make the Soup Creamy Without Curdling?
The key is to add the cream after lowering the heat to a gentle simmer. High heat can cause cream to curdle, making the soup grainy.
- Simmer the tomato mixture first on medium-low heat for flavor development.
- Turn the heat down to low before pouring in the cream.
- Stir gently and avoid boiling after adding the cream.
- Adding cream slowly while stirring helps it blend smoothly.
This technique keeps your soup smooth, creamy, and enjoyable every time!
Equipment You’ll Need
- Large pot – perfect for simmering the soup and cooking the tortellini all in one place.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Knife and cutting board – to chop onions, garlic, and fresh basil easily and safely.
- Ladle – makes serving the warm soup into bowls neat and simple.
Flavor Variations & Add-Ins
- Add cooked Italian sausage for a meaty, hearty soup that’s perfect on colder days.
- Use spinach or kale instead of basil for a different fresh green flavor and extra nutrients.
- Replace heavy cream with coconut milk for a dairy-free, slightly sweet twist.
- Stir in sun-dried tomatoes for an intense tomato flavor and chewy texture.
How to Make Creamy Tomato Basil Tortellini Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 3 cups vegetable or chicken broth
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, plus more for garnish
- 1 teaspoon dried Italian herbs (optional)
- 1 cup heavy cream
- 1 (9-ounce) package refrigerated cheese tortellini
- ¼ cup fresh basil, thinly sliced, plus more for garnish
- Grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 20 minutes to cook, so you’ll be ready to enjoy your soup in roughly 30 minutes. It’s a quick and comforting meal!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat olive oil in a large pot over medium heat. Add the chopped onion and stir it until it becomes soft and translucent—this should take about 4 to 5 minutes. Next, add the minced garlic and cook for 1 more minute until fragrant but not browned.
2. Simmer Tomatoes and Broth:
Pour in the crushed tomatoes, broth, salt, pepper, and Italian herbs if you’re using them. Bring everything to a boil, then lower the heat and let it simmer gently for about 10 minutes so the flavors mix nicely.
3. Add Cream and Cook Tortellini:
Turn the heat to low and stir in the heavy cream until the soup is smooth and creamy. Add the tortellini and cook according to the package directions, which usually take around 3 to 5 minutes. You’ll know they’re ready when they float to the top and feel tender.
4. Finish With Basil and Serve:
Stir in the fresh basil leaves just before serving. Taste the soup and add more salt or pepper if needed. Serve the soup hot, garnished with extra basil, a sprinkle of black pepper, and Parmesan cheese if you like.
Enjoy your cozy bowl of creamy tomato basil tortellini soup—perfect for warming up any day!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can use frozen tortellini! Just add a couple of extra minutes to the cooking time and make sure it cooks until tender. No need to thaw beforehand—just toss it straight into the simmering soup.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely! Half-and-half or whole milk can work for a lighter soup, but the texture won’t be quite as rich and creamy. Add it slowly and avoid boiling the soup after adding to prevent curdling.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The tortellini may absorb some broth, so you can add a splash of broth or cream when reheating if it feels thick.
Can I Make This Soup Dairy-Free?
Yes! Swap the heavy cream for full-fat coconut milk or a dairy-free cream alternative. The soup will have a slightly different flavor but will still be deliciously creamy and comforting.
