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This Creamy Tomato Tortellini Soup is the kind of comfort food you crave when the weather turns chilly but you still want something fresh and full of flavor. Every spoonful is silky from the swirl of heavy cream swirled in at the end and bright from aromatic basil. After making this for a family movie night last fall it instantly became our cozy-day go to—everyone always asks for seconds.
I first simmered this soup during a rainy Saturday when we played board games all afternoon and the house filled up with the scent of sweet onions and basil. Now I love making it any time I want something warming yet easy.
Ingredients
- Carrots: diced sweeten the base and add natural body choose firm medium carrots without cracks
- Yellow onion: diced for savory depth seek out onions with dry papery skins and no sprouting
- Olive oil: brings a subtle fruitiness and helps vegetables soften pick extra virgin for best flavor
- Garlic: minced adds a gentle bite and savory aroma fresh cloves are best over jarred
- Whole Roma tomatoes: the heart of the soup use canned San Marzano for extra sweetness
- Vegetable broth: makes up the flavorful simmering liquid use low sodium for better seasoning control
- Fresh basil: classic herbal lift go for bright green leaves without bruising
- Bay leaves: lend background earthy notes remember to fish them out before blending
- Granulated sugar: balances acidity of tomatoes just a touch is all you need
- Salt and black pepper: round out all the flavors use sea salt and freshly ground pepper if possible
- Refrigerated three cheese tortellini: pillowy pasta that soaks up the sauce check expiration dates for freshness
- Heavy cream: finishes the soup with richness look for cream that feels cold and has no odor
- Parmesan cheese: shredded on top for salty tang always grate fresh for best melt and taste
Instructions
- Prep the Aromatics:
- Peel and dice carrots and yellow onion into uniform pieces aiming for even cooking. Mince garlic to release its natural oils and aroma.
- Sauté the Vegetables:
- Add olive oil to a large skillet set over medium-high heat. When shimmering add carrots and onion stirring often for about three to four minutes. The onions should become translucent and carrots start to soften. Stir in the minced garlic and cook for one more minute until fragrant but not browned.
- Combine in Slow Cooker:
- Transfer sautéed vegetables into a six or seven quart slow cooker. Add whole tomatoes with all their juices breaking them up gently if desired. Pour in vegetable broth. Scatter in chopped basil bay leaves and sprinkle the granulated sugar over the top. Season generously with salt and freshly cracked black pepper. Stir everything together until well combined.
- Slow Cook for Flavor:
- Cover and set the slow cooker to LOW for six to seven hours or HIGH for about three and a half hours. The long cook softens the vegetables and melds the flavors deeply.
- Purée the Soup:
- Remove bay leaves carefully. Working in small batches transfer soup mixture to a blender filling no more than two thirds at a time. Blend until satiny smooth then return to the slow cooker. Alternatively an immersion blender can be used directly in the pot for less mess.
- Cook the Tortellini:
- Stir in refrigerated cheese tortellini making sure they are submerged in the soup. Cover and switch heat to HIGH. Let the tortellini cook for about fifteen to twenty minutes or until softened and heated through.
- Finish with Cream:
- Set the slow cooker to warm. Pour in the heavy cream and stir to combine. This transforms the soup into something truly creamy and luscious without feeling heavy.
- Serve and Garnish:
- Ladle into bowls and finish with freshly grated parmesan and a few torn basil leaves if desired. Serve alongside crusty bread for mopping up every last drop.
My favorite ingredient here is the combination of sweet carrots and tangy tomatoes which create this naturally creamy base even before the cream goes in. This was actually my daughter’s first soup to help make and every time she insists on stirring in the basil herself.
Storage Tips
This soup keeps well in the fridge for up to four days if stored in a tightly sealed container. Gently reheat on the stovetop over low to avoid breaking the cream. If planning to freeze hold back the tortellini and cream portion and add them fresh after reheating to keep the pasta al dente and the texture silky.
Ingredient Substitutions
You can swap the vegetable broth for chicken stock if you prefer a heartier base. Try spinach or mushroom tortellini instead of three cheese for a fun twist. If you need a dairy free version use full fat coconut milk in place of the cream and skip the parmesan for a sprinkle of toasted pine nuts.
Serving Suggestions
This soup shines with a chunk of buttered sourdough or everything bagel chips. For protein boost stir in cooked white beans during the final simmer. A green salad tossed with lemon and olive oil makes a perfect side.
Cultural and Historical Context
Tomato soup has roots in Italian cucina povera where simple ingredients were turned into everyday comfort food. Adding tortellini brings in the tradition of combining pasta and brothy soups from northern Italy where stuffed pasta is a staple in home kitchens.
Seasonal Adaptations
Swap in roasted butternut squash or parsnip along with the carrot in the autumn. Fresh basil can be replaced with flat leaf parsley in winter. In summer try adding in zucchini ribbons for extra veggies.
The first chilly night I brought this to a friend who had just had a baby she told me it was the only thing she actually looked forward to reheating each day. I have even doubled the recipe and frozen in portions so I can deliver comfort at a moment’s notice or save myself from a weeknight dinner rut.
Recipe FAQs
- → How can I enhance the tomato flavor?
Use ripe Roma tomatoes and fresh basil for a sweeter, more vibrant base. Roasting tomatoes beforehand can also deepen flavor.
- → Can I substitute the tortellini?
Yes, try using ravioli, gnocchi, or any stuffed pasta for a twist on this classic soup.
- → What if I prefer a thicker texture?
Puree more of the vegetable mix or reduce the broth Slightly, adjusting consistency to your liking.
- → How do I make it vegetarian?
Use cheese-filled tortellini and ensure the vegetable broth and parmesan are suitable for vegetarians.
- → Can leftovers be stored and reheated?
Yes, store in an airtight container in the refrigerator for up to three days. Reheat gently so the cream remains smooth.
- → Is it possible to freeze this dish?
Freeze soup without pasta or cream for best results. Add tortellini and cream after reheating.