Creamy Tomato Basil Tortellini Soup is a wonderful mix of tender cheese-filled tortellini swimming in a rich, creamy tomato broth with fresh basil leaves scattered throughout. It’s the kind of soup that feels both fresh and comforting at the same time, with a velvety texture and herby notes that brighten every spoonful.
I love making this soup when I want something cozy but not too heavy. The tortellini really make it special because they add a fun, chewy bite that pairs perfectly with the smooth, creamy tomato base. Plus, the fresh basil gives it just the right hint of brightness that keeps it from feeling too thick or rich.
One of my favorite ways to enjoy this soup is with a big hunk of crusty bread to dip in all that creamy goodness. It’s also great for a quick weeknight meal because it comes together quickly and feels like a treat without any fuss. Whenever I make this soup, it’s always a crowd-pleaser, and I love how easy it is to warm everyone up on a chilly day!
Key Ingredients & Substitutions
Cheese Tortellini: This is the star ingredient. It gives the soup a delightful, tender bite. You can swap with spinach tortellini or even ravioli if you want a twist.
Crushed Tomatoes: Use good-quality canned crushed tomatoes for a rich tomato flavor. If fresh tomatoes are in season, you can blend cooked tomatoes for a fresher taste.
Fresh Basil: Fresh basil adds bright, herby flavor. If unavailable, use a little extra dried basil but add it earlier in cooking to let flavors develop.
Heavy Cream: Heavy cream makes the soup silky and smooth. For a lighter option, half-and-half works fine or try coconut milk for a dairy-free twist.
Parmesan Cheese: Parmesan adds a salty, nutty depth. If you don’t have it, Pecorino Romano or Asiago are great alternatives.
How Do You Achieve a Creamy, Smooth Tomato Base Without Curdling?
Adding dairy to tomato soup can sometimes cause curdling. Here’s how to avoid this:
- Lower the heat to low before adding cream to prevent it from boiling too hard.
- Stir the cream in slowly while continuously stirring the soup to combine evenly.
- Use heavy cream or half-and-half as they’re less likely to curdle than milk.
- If the soup is too hot, temper the cream by mixing a small amount of hot soup into the cream first before adding it back to the pot.
These steps help keep the soup glossy and smooth—just like in the photo.
Equipment You’ll Need
- Large soup pot – perfect for cooking the soup evenly and simmering flavors together.
- Wooden spoon – great for stirring without scratching your pot’s surface.
- Knife and cutting board – to finely chop onions, garlic, and fresh basil.
- Measuring cups and spoons – to keep your ingredient amounts accurate for the best flavor.
- Ladle – helpful for serving hot soup neatly into bowls.
Flavor Variations & Add-Ins
- Add cooked Italian sausage for a meaty boost that pairs well with tomato and basil.
- Swap cheese tortellini with spinach or mushroom-filled tortellini to mix up the taste.
- Stir in baby spinach or kale near the end for extra greens and nutrition.
- Use a sprinkle of crushed red pepper flakes if you like a little spicy kick.
Creamy Tomato Basil Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 ounces) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup fresh basil, sliced
- Salt and pepper, to taste
- 1 (9 ounces) package refrigerated cheese tortellini
- 1 cup heavy cream (or half-and-half for lighter version)
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- Optional: pinch of red pepper flakes
- Crusty bread, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep and roughly 25 minutes to cook, making a total of around 35 minutes. It’s a great dish for a quick, wholesome meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Then add the minced garlic and cook for 1 more minute until fragrant.
2. Add Tomatoes and Seasonings:
Stir in crushed tomatoes, broth, dried oregano, dried basil, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes to blend the flavors.
3. Cook the Tortellini:
Add the tortellini to the pot and cook according to package instructions, usually 3-5 minutes until tender.
4. Finish the Soup:
Stir in the heavy cream and grated Parmesan cheese until creamy and smooth. Add fresh basil slices and mix gently. Taste and adjust seasoning, adding red pepper flakes if you want a bit of heat.
5. Serve:
Ladle the soup into bowls and serve hot with crusty bread and extra Parmesan cheese on the side. Enjoy your delicious, creamy tomato basil tortellini soup!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! Just make sure to add a couple of extra minutes to the cooking time since frozen tortellini takes longer to cook through. Stir gently to prevent sticking.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream and Parmesan for coconut milk or cashew cream and nutritional yeast for a cheesy flavor. Be sure to add the cream substitute slowly to keep the texture smooth.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the tortellini step, then cool and refrigerate separately from the tortellini for up to 2 days. Add and cook the tortellini fresh when reheating.
What’s the Best Way to Store Leftovers?
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 to keep the soup creamy and smooth.
