Creamy Tomato Basil Tortellini Soup is a delightful mix of tender cheese tortellini swimming in a rich, creamy tomato broth that’s brightened up with fresh basil. It’s warm and comforting with just the right touch of herbiness and a smooth texture that makes every spoonful satisfying.
I love making this soup when I want something that feels a little fancy but is really simple to put together. The tortellini adds a fun, chewy bite that’s different from your usual soup noodles, and the basil gives it a fresh, vibrant lift that I always look forward to. Plus, you can easily tweak the creaminess by adding a bit more or less depending on your mood.
My favorite way to enjoy this soup is with a slice of crusty bread on the side for dipping. It’s the kind of meal that’s perfect for a chilly night when you want something cozy but still full of flavor. Whenever I make it, I find myself looking forward to leftovers the next day because it tastes even better after the flavors have had time to meld together.
Key Ingredients & Substitutions
Cheese Tortellini: Cheese-filled tortellini adds a creamy texture and flavor. If you can’t find tortellini, cheese ravioli or small filled pasta work well too. For a gluten-free option, look for gluten-free tortellini.
Tomatoes: Crushed tomatoes give a rich and smooth base. You can substitute with tomato puree or diced tomatoes blended until smooth. Using canned tomatoes saves time but fresh tomatoes work too if cooked longer.
Basil: Fresh basil adds freshness and aroma that dried basil can’t fully replace. If fresh isn’t available, dried is okay but add less since it’s stronger. You can also try fresh spinach or parsley for a different twist.
Cream: Heavy cream makes the soup nicely rich and velvety. Half-and-half or whole milk can be used for a lighter version, but the soup won’t be as thick. Coconut milk can also work as a dairy-free choice.
How Do You Blend the Soup Smooth Without Making It Too Thin?
Blending the soup smooth gives it a creamy feel, but it’s easy to over-blend and make it watery. Here’s how I keep it perfect:
- Use an immersion blender directly in the pot for control and less mess.
- Blend just until you reach your desired smoothness—some texture is nice.
- If you don’t have an immersion blender, use a regular blender in batches. Fill the blender halfway to avoid spills.
- After blending, if the soup is too thin, simmer it a bit longer to let it thicken naturally.
- Add cream after blending to keep the texture rich without diluting flavors.
Equipment You’ll Need
- Large pot – perfect for cooking the soup and simmering flavors together evenly.
- Immersion blender – lets you blend the soup right in the pot for a smooth texture without extra dishes.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Colander – handy for draining the cooked tortellini quickly and easily.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or cooked chicken pieces for extra protein and a heartier meal.
- Stir in a handful of spinach or kale just before serving for added greens and nutrients.
- Swap heavy cream for coconut milk to make it dairy-free with a subtle coconut flavor.
- Add a pinch of red pepper flakes while simmering for a gentle spicy kick.
Creamy Tomato Basil Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 3 cups vegetable or chicken broth
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- ½ teaspoon dried oregano
- ½ teaspoon sugar (optional, to balance acidity)
- Salt and black pepper to taste
- 1 cup heavy cream or half-and-half
- 1 package (9-12 oz) refrigerated cheese tortellini
- Fresh basil leaves, thinly sliced for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and about 20 minutes to cook, making it a quick and tasty meal that you can enjoy in about 30 minutes total. It’s perfect when you want something warm and creamy without spending too long in the kitchen.
Step-by-Step Instructions:
1. Sauté Your Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook it for about 4 to 5 minutes until it’s soft and clear. Then, add the minced garlic and cook for another minute until you can smell its lovely aroma.
2. Make the Tomato Base:
Pour in the crushed tomatoes and broth. Sprinkle in the dried basil, oregano, and sugar if you’re using it. Add salt and pepper to taste. Stir everything together, then let the soup simmer gently for about 10 minutes so all those flavors can mix and meld.
3. Blend It Smooth & Creamy:
Use an immersion blender right in the pot to blend the soup until it’s silky and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then pour it back into the pot.
4. Add Cream & Cook Tortellini:
Stir in the heavy cream or half-and-half, and taste the soup. Add more salt or pepper if you like. Meanwhile, cook the cheese tortellini in another pot according to the package instructions until they’re tender but still have a bite.
5. Combine & Serve:
Drain the tortellini and add them directly to the soup. Give everything a gentle stir to mix. Ladle the soup into bowls, then garnish with fresh basil strips and a crack of black pepper. Serve it with some crusty bread for dipping, and enjoy your creamy, comforting soup!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! Just make sure to cook the frozen tortellini according to package instructions, usually adding a couple extra minutes. Drain well before adding to the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup and cook the tortellini separately. Store them in airtight containers in the fridge for up to 3 days and combine just before reheating gently on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat the soup on the stovetop over low heat, stirring occasionally to heat evenly.
Can I Substitute Heavy Cream With Something Lighter?
Yes, half-and-half or whole milk works for a lighter soup. Coconut milk can be used if you need a dairy-free option, but it will add a subtle coconut flavor.
