Go Back
- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper to taste - 1 package (9 oz) cheese tortellini (fresh or frozen) - 2 cups baby spinach, rinsed and drained - 1/4 cup fresh basil, chopped - Grated Parmesan cheese for garnish The ingredients for Tomato Basil Tortellini Soup are simple yet flavorful. You start with fresh garlic and onion, which add a nice base. The crushed tomatoes give it a rich, tangy taste. The tortellini adds heartiness, making it a filling dish. This soup is not just tasty; it is also colorful and inviting. Each serving of this soup provides: - Calories: 320 - Protein: 12g - Carbohydrates: 45g - Fat: 10g - Fiber: 4g - Sodium: 700mg This soup is great for a quick meal. It provides a good amount of carbs and protein. The fiber from spinach and tomatoes helps keep you full. If you want to change things up, here are some easy swaps: - Use chicken broth instead of vegetable broth for a meaty flavor. - Swap cheese tortellini for spinach or meat-filled tortellini. - Fresh basil can be replaced with 1 teaspoon of dried basil if needed. - Add other veggies like carrots or zucchini for more nutrition. These substitutions can help match your taste or what you have on hand. Don't be scared to mix and match! {{ingredient_image_2}} Start by gathering all your ingredients. This makes cooking easier and fun. Dice one medium onion and mince three cloves of garlic. Open a 28-ounce can of crushed tomatoes and set it aside. Measure out four cups of vegetable broth and have your spices ready. You will need one teaspoon of dried oregano and one teaspoon of dried basil. Don’t forget salt and black pepper. Finally, get a 9-ounce package of cheese tortellini, some baby spinach, and fresh basil for later. Heat two tablespoons of olive oil in a large pot over medium heat. When the oil is hot, add the diced onion. Sauté it for about five minutes. Stir it occasionally until the onion is soft and clear. Next, add the minced garlic and cook for one more minute. The garlic should smell nice but not brown. Pour in the crushed tomatoes and vegetable broth. Add the dried oregano, dried basil, salt, and black pepper. Stir it all together and bring it to a gentle simmer. Let it bubble for ten minutes so the flavors mix well. Now, stir in the tortellini. Make sure they are covered by the broth. Cook according to the package instructions. For fresh tortellini, it takes about 3 to 5 minutes. If you use frozen, it will be around 7 to 10 minutes. Once they float and are soft, they’re ready. Add the rinsed baby spinach and cook for another two minutes. Watch the spinach turn bright green. It’s almost done! Your soup is ready when the tortellini are tender and the spinach is wilted. Look for the tortellini to float on top of the soup. The bright green spinach shows it’s cooked just right. Before serving, add chopped fresh basil for extra flavor. Ladle the soup into bowls and top with grated Parmesan cheese. Enjoy your hearty and comforting meal! To make the best Tomato Basil Tortellini Soup, focus on your heat. Start by warming olive oil in a large pot over medium heat. This step helps to bring out the sweet flavor of the onion. Sauté the onion until it turns soft and clear. Next, add garlic. Stir it for just a minute. This keeps the garlic from burning. Add crushed tomatoes and vegetable broth carefully. Stir it well to mix the spices. Let it simmer gently. This allows the flavors to blend. To boost the taste, use fresh basil. Add this right before serving. Fresh herbs add a bright note to the soup. Also, use high-quality canned tomatoes. They make a big difference in flavor. For a touch of spice, sprinkle in some red pepper flakes. This adds warmth without overwhelming the dish. Lastly, a sprinkle of grated Parmesan cheese adds creaminess and depth. One common mistake is cooking tortellini too long. Follow the package instructions closely. They should float in the soup when done. Overcooking makes them mushy. Another mistake is not seasoning enough. Always taste your soup before serving. Adjust the salt and pepper levels as needed. Lastly, don’t skip the fresh basil at the end. It gives the soup a fresh, vibrant flavor. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh basil and high-quality vegetable broth. Fresh ingredients can elevate the taste of your soup immensely. Adjust the Thickness: If you prefer a thicker soup, blend a portion of the soup before adding the tortellini. This will create a heartier texture while still keeping some chunks. Spice it Up: If you enjoy a little heat, consider adding a pinch of red pepper flakes when you sauté the garlic for an extra kick. Make it a Meal: Pair the soup with a salad or a sandwich for a complete meal. It’s perfect for lunch or a light dinner. {{image_4}} You can easily make this soup vegetarian. Use vegetable broth instead of chicken broth. This keeps the yummy taste but fits a veggie diet. Also, check that your tortellini is cheese-based. Most brands offer a cheese version. You can add more veggies too. Think about using carrots, zucchini, or bell peppers. These add color and crunch. To make this soup dairy-free, skip the Parmesan cheese. You can use a dairy-free cheese for topping. Nutritional yeast is another great choice. It has a cheesy taste and gives nutrients. Make sure to check your tortellini, too. Some brands use dairy in their fillings. You might find tasty dairy-free tortellini options. Get creative with your soup! Add cooked beans for protein and fiber. Chickpeas or white beans work well. You can also toss in other greens like kale or Swiss chard. They add nutrients and flavor. For a spicy kick, add red pepper flakes. A squeeze of lemon juice before serving brightens the taste. You can store your leftover soup in an airtight container. Let the soup cool to room temperature first. Then, place it in the fridge. It stays fresh for about three days. If you want, you can also divide it into smaller portions for easy meals later. Freezing is a great option if you have extra soup. First, allow the soup to cool completely. Next, use freezer-safe containers or bags. Leave some space at the top of the container, as the soup will expand when frozen. It will keep for up to three months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. Reheat your soup on the stove for the best taste. Pour the soup into a pot and heat it over medium-low heat. Stir it gently as it warms up. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until it's hot. If the soup thickens too much, add a splash of broth or water to loosen it up. Enjoy your warm and hearty meal! To make Tomato Basil Tortellini Soup vegan, swap out the cheese tortellini for a vegan option. Many stores offer vegan tortellini made from plant-based ingredients. Use vegetable broth instead of chicken or beef broth. If you want creaminess, add some coconut milk or cashew cream. Top it off with vegan cheese instead of Parmesan. This way, you keep all the great flavors while making it plant-based! Yes, you can use homemade broth instead of store-bought. Homemade broth adds a fresh taste to your soup. Just make sure it’s well-seasoned. Simmer some vegetables like carrots, celery, and onions with herbs to create a flavorful base. Strain the broth before adding it to your soup. This choice gives you more control over the taste and ingredients. You can serve this soup with a variety of sides. A crusty piece of bread pairs well, perfect for dipping. A simple side salad adds freshness and crunch. Consider a Caesar salad for a classic touch. For a heartier meal, serve it with grilled cheese sandwiches. You can also sprinkle extra fresh basil on top for a lovely finish. This blog post covered how to make Tomato Basil Tortellini Soup. We explored the key ingredients and their nutrition. Then, I shared step-by-step instructions for easy cooking. I also offered tips to enhance flavor and avoid mistakes. You can find variations, storage tips, and answers to common questions. With these insights, you can create this delicious soup with confidence. Enjoy making this dish and sharing it with loved ones!

Hearty Tomato Basil Tortellini Soup

A comforting and flavorful soup featuring cheese tortellini, fresh spinach, and a rich tomato broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and freshly ground black pepper
  • 9 oz cheese tortellini (fresh or frozen)
  • 2 cups baby spinach, rinsed and drained
  • 1 4 cup fresh basil, chopped
  • for garnish Grated Parmesan cheese

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onions become translucent and tender.
  • Add the minced garlic to the pot and sauté for an additional 1 minute, stirring frequently, until the garlic is fragrant but not browned.
  • Carefully pour in the crushed tomatoes along with the vegetable broth. Add the dried oregano, dried basil, and season generously with salt and freshly ground black pepper. Stir everything together to ensure the spices are well incorporated.
  • Increase the heat slightly and bring the soup to a gentle simmer. Allow it to bubble away for about 10 minutes, giving the flavors time to meld beautifully.
  • Stir in the tortellini, ensuring they are submerged in the broth. Cook according to the package instructions—typically, about 3-5 minutes for fresh tortellini or 7-10 minutes for frozen, until they float and are cooked through.
  • Once the tortellini are tender, gently fold in the baby spinach. Cook for an additional 2 minutes, just until the spinach wilts and turns a vibrant green.
  • Remove the pot from the heat. Stir in the chopped fresh basil for a burst of flavor just before serving.
  • Ladle the warm, hearty soup into bowls. Finish with a generous sprinkle of grated Parmesan cheese on top for extra creaminess and flavor.

Notes

Serve with a sprinkle of extra chopped fresh basil and crusty bread for dipping.
Keyword basil, soup, tomato, tortellini, vegetarian