Creamy Tomato Basil Tortellini Soup is a cozy, comforting bowl filled with tender cheese tortellini swimming in a rich and creamy tomato broth, flavored with fresh basil. The smooth tomato base blends perfectly with the gentle creaminess, making each spoonful warm and satisfying. The basil adds a fresh touch that keeps the soup feeling bright and inviting.
I love making this soup when I want something that feels like a hug in a bowl. The cheese-filled tortellini softens just right without falling apart, adding a nice bite alongside the silky broth. I usually add a little extra basil on top because I’m a sucker for that fresh herb flavor—it really brings the whole dish together.
This soup is perfect for a simple weeknight dinner, especially when served with some crusty bread for dipping. It’s quick to prepare but tastes like you’ve spent hours on it. Plus, it’s always a crowd-pleaser; everyone seems to love the combo of creamy tomato and cheesy pasta. For me, it’s one of those meals that turns any regular day into a special occasion, even if it’s just a cozy night in.
Key Ingredients & Substitutions
Cheese Tortellini: This little pasta package brings cheesy goodness and a tender texture to the soup. If you can’t find tortellini, ravioli or even small pasta shapes like mini shells work well too.
Crushed Tomatoes: Use canned crushed tomatoes for a balanced tomato flavor and smooth texture. If you prefer a chunkier soup, diced tomatoes also work, just blend less.
Fresh Basil: Fresh basil gives the soup its bright, herbal note. If fresh isn’t available, dried basil works but add less—about half a teaspoon. I love adding a little extra fresh basil at the end for a fresh pop.
Heavy Cream or Half-and-Half: This adds richness and smoothness to the soup. For a lighter version, try using whole milk, but the soup won’t be quite as creamy.
How Do You Get a Smooth and Creamy Tomato Soup Base?
The key to that silky texture is blending the soup after simmering the tomatoes and broth. Here’s how I do it:
- Simmer the onion, garlic, tomatoes, and broth to soften flavors and ingredients.
- Use an immersion blender right in the pot for an easy, mess-free way to blend.
- If you don’t have one, carefully blend in batches in a regular blender—just let the soup cool a little first to avoid hot splashes.
- After blending, stir in the cream gently to keep the soup rich and smooth.
This process really lifts the tomato flavor and creates a velvety base that warms well with the tortellini. Take your time here and taste as you go!
Equipment You’ll Need
- Large pot – perfect for simmering the soup and cooking the tortellini all in one place.
- Immersion blender – makes blending the soup smooth easy and safe without moving hot liquid around.
- Wooden spoon – great for stirring ingredients gently without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and fresh basil cleanly and quickly.
Flavor Variations & Add-Ins
- Add cooked Italian sausage for a meaty twist that bumps up the heartiness.
- Swap cheese tortellini for spinach or mushroom tortellini for a veggie-filled change.
- Stir in fresh baby spinach or kale at the end for extra color and nutrients.
- Sprinkle red pepper flakes for a mild kick when you want a bit of heat.
Creamy Tomato Basil Tortellini Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 3 cups vegetable broth or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried oregano (optional)
- 1/2 cup heavy cream or half-and-half
- 1 (9 oz) package refrigerated cheese tortellini
- 1/4 cup fresh basil leaves, thinly sliced (plus extra for garnish)
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 25 minutes of cooking time. In just under 40 minutes, you’ll have a rich, creamy soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 4 to 5 minutes. Then, add the minced garlic and cook for another minute, making sure it doesn’t burn.
2. Add Tomatoes and Broth:
Pour in the crushed tomatoes and your choice of vegetable or chicken broth. Stir in sugar, dried oregano if using, salt, and pepper. Bring everything to a simmer, then lower the heat and let it cook gently for about 15 minutes to let the flavors develop.
3. Blend the Soup:
Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have one, carefully transfer the hot soup in batches to a regular blender and blend until creamy. Return the blended soup to the pot.
4. Add Cream and Tortellini:
Stir the heavy cream into the soup and bring it back to a gentle simmer. Then add the refrigerated cheese tortellini and cook according to the package instructions, usually about 3 to 5 minutes, until the pasta is tender.
5. Finish and Serve:
Stir in the fresh sliced basil, taste, and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with extra fresh basil and a sprinkle of freshly ground black pepper. Add grated Parmesan on top if you like.
Enjoy your creamy tomato basil tortellini soup with some crusty bread for a comforting, delicious meal!
Can I Use Frozen Tortellini Instead of Fresh?
Yes, you can use frozen tortellini! Just add a couple of extra minutes to the cooking time and make sure they’re fully thawed or cook directly from frozen—just watch for doneness as it may vary slightly.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup base in advance and store it in the fridge for up to 3 days. Cook the tortellini fresh when reheating to prevent them from becoming mushy.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup feels too thick, add a splash of broth or water to loosen it up.
Can I Substitute Heavy Cream with a Dairy-Free Option?
Yes! Coconut milk or cashew cream are great dairy-free alternatives that will keep the soup creamy without changing the flavor too much. Add them gradually and taste as you go.
