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Creamy Tomato Tortellini Soup Easy and Flavorful Meal

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To make a tasty creamy tomato tortellini soup, you need key ingredients. Here’s what you will need: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 (28-ounce) can crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup heavy cream - 2 cups cheese tortellini (fresh or frozen) - Fresh basil leaves for garnish - Grated Parmesan cheese for serving Each item adds flavor and depth to the soup. The olive oil gives a rich base, while the diced onion and garlic provide savory notes. Carrots and celery add sweetness and texture. Crushed tomatoes are the heart of the soup, and the broth adds body. The herbs enhance the taste, and the cream makes it rich and smooth. Cheese tortellini brings a wonderful, comforting bite. You don’t have to stick with the exact ingredients. Here are some easy swaps: - Use coconut milk instead of heavy cream for a dairy-free option. - If you lack tortellini, use any pasta shape you have on hand. - Swap vegetable broth for chicken broth if you prefer. - Canned diced tomatoes can replace crushed tomatoes if needed. These substitutes keep the soup delicious while accommodating what you have at home. Using quality ingredients makes a big difference. Here are some brands I trust: - Bertolli for olive oil: Their oils are flavorful and fresh. - Muir Glen for canned tomatoes: Their tomatoes taste sweet and ripe. - Pacific Foods for broth: Their vegetable broth is rich and tasty. - Buitoni for tortellini: Their tortellini is fresh and filled with flavor. Choosing these brands helps ensure your creamy tomato tortellini soup will impress. For the full recipe, you can follow the details in the recipe section provided. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for about 3-4 minutes until it turns soft. This step makes the base of your soup tasty. Next, stir in 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Cook these veggies for another 5 minutes. They should begin to soften and smell great. Now it's time to bring in the main flavors. Pour in 1 (28-ounce) can of crushed tomatoes and 4 cups of vegetable broth. Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and salt and pepper to taste. Stir it all up and bring the mixture to a boil. This is where the soup starts to come together. Once the soup boils, lower the heat to keep it at a gentle simmer. Let it cook for about 15 minutes. Stir occasionally to help blend the flavors. After that, add in 2 cups of cheese tortellini, either fresh or frozen. Let it simmer for an extra 5-7 minutes until the tortellini is tender. Finally, pour in 1 cup of heavy cream and stir gently. Allow the soup to heat back up to a gentle simmer. Taste your soup and adjust any seasoning if needed. You can follow the Full Recipe for more details. To make your soup extra creamy, use heavy cream. Stir it in slowly after cooking the tortellini. This helps the cream blend well and keeps it smooth. You can also try using half-and-half for a lighter option. If you want a thicker soup, add more cream or even a splash of cream cheese. This gives a rich taste without being too heavy. Seasoning matters a lot in this soup. Start with salt and pepper early. As the soup cooks, taste it often. If you want a fresh flavor, add fresh basil at the end. Dried herbs like oregano and basil work great, too. They add depth and warmth. You can also try red pepper flakes for a kick. Just a pinch will do! One common mistake is overcooking the tortellini. Follow the package instructions for cooking time. If you cook them too long, they may fall apart. Another mistake is skipping the seasoning. Taste your dish as you go. If it feels flat, it probably needs more salt or herbs. Lastly, don’t rush the simmering. Letting the soup cook slowly builds flavor. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily make this soup vegetarian or vegan. To do this, simply swap the heavy cream for coconut milk or a plant-based cream. Use vegetable broth to keep it meat-free. For a heartier base, try adding pureed white beans. This adds creaminess and extra protein. You can also add more veggies, like spinach or kale, to boost nutrition. If you want more protein, consider adding cooked chicken, sausage, or beans. Shredded rotisserie chicken works well. For a hearty option, try Italian sausage. Brown it before adding the tomatoes. If you want a vegetarian choice, chickpeas or lentils blend nicely. They add texture and nutrients without changing the flavor much. Garnishing your soup makes it more appealing. Fresh basil leaves add a nice touch. Consider adding a swirl of pesto for flavor. Crumbled feta or goat cheese can add a tangy bite. For a spicy kick, top with crushed red pepper flakes. You can also serve this soup with crusty bread or a side salad for extra crunch. For the complete recipe, check out the full recipe. To keep your creamy tomato tortellini soup fresh, store it in an airtight container. Allow the soup to cool down first. Then, pour it into the container. Make sure to leave some space at the top. This allows for any expansion as it cools. You can keep it in the fridge for up to four days. When you're ready to enjoy the soup again, reheat it gently. Pour the soup into a pot over low heat. Stir it often to avoid sticking. If it's too thick, add a splash of broth or water to thin it out. You can also use the microwave. Heat it in short bursts of one minute, stirring in between. This keeps the soup from overheating. If you want to freeze leftovers, it’s best to do this before adding cream. Store the cooled soup in freezer-safe bags or containers. Label them with the date. The soup can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently, adding cream only at the end. This keeps the soup creamy and delicious. For the full recipe, check out the detailed instructions above. Yes, you can use frozen tortellini. Just add it directly to the soup while it cooks. It saves time and still tastes great. Frozen tortellini cooks quickly and absorbs the soup's flavor well. This soup lasts about three to four days in the fridge. Store it in an airtight container. The flavors may deepen over time, making it even better on the second day. Just reheat it on the stove or in the microwave before serving. You can serve this soup with crusty bread or a fresh salad. Garlic bread pairs nicely too, as it soaks up the creamy broth. For a complete meal, add a side of grilled cheese sandwiches. They make a comforting combo with the soup. Absolutely! You can prepare the soup in advance and store it in the fridge. Just wait to add the tortellini until you are ready to serve. This keeps the pasta from getting too soft. Yes, you can freeze the soup. However, it's best to freeze it without the tortellini. When ready to eat, thaw the soup and then add fresh tortellini. This keeps everything in great shape. Definitely! Feel free to add spinach, zucchini, or bell peppers. They add color and nutrition. Just chop them small and sauté them with the other vegetables for the best texture. Yes, you can use dairy-free cream. Coconut cream or cashew cream works well. They both add a rich flavor without the dairy. Just adjust the seasoning to balance the taste. I recommend crushed tomatoes for a smooth base. You can also use diced tomatoes for a chunkier texture. Fresh tomatoes can work too, but you’ll need to blend them for a creamy finish. For the full recipe, check the detailed instructions to make the perfect Creamy Tomato Tortellini Soup! In this post, we explored how to make creamy tomato tortellini soup. We discussed essential ingredients, cooking techniques, and helpful tips to achieve perfect creaminess. Variations for different diets offered creative options, while proper storage techniques ensure freshness. Try this soup for your next meal. It’s simple and delicious. Enjoy every spoonful!
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Looking for a quick and tasty meal? My Creamy Tomato Tortellini Soup is just what you need! This soup combines rich flavors and easy steps, making it perfect for busy days. With just a few simple ingredients and minimal prep, you can whip up a comforting dish that warms the soul. Whether you’re cooking for family or friends, this soup will surely impress. Let’s dive into how to make this delightful recipe!

Ingredients

Essential Ingredients for Creamy Tomato Tortellini Soup

To make a tasty creamy tomato tortellini soup, you need key ingredients. Here’s what you will need:

– 2 tablespoons olive oil

– 1 medium onion, diced

– 2 cloves garlic, minced

– 1 carrot, diced

– 1 celery stalk, diced

– 1 (28-ounce) can crushed tomatoes

– 4 cups vegetable broth

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– Salt and pepper to taste

– 1 cup heavy cream

– 2 cups cheese tortellini (fresh or frozen)

– Fresh basil leaves for garnish

– Grated Parmesan cheese for serving

Each item adds flavor and depth to the soup. The olive oil gives a rich base, while the diced onion and garlic provide savory notes. Carrots and celery add sweetness and texture. Crushed tomatoes are the heart of the soup, and the broth adds body. The herbs enhance the taste, and the cream makes it rich and smooth. Cheese tortellini brings a wonderful, comforting bite.

Substitute Options

You don’t have to stick with the exact ingredients. Here are some easy swaps:

– Use coconut milk instead of heavy cream for a dairy-free option.

– If you lack tortellini, use any pasta shape you have on hand.

– Swap vegetable broth for chicken broth if you prefer.

– Canned diced tomatoes can replace crushed tomatoes if needed.

These substitutes keep the soup delicious while accommodating what you have at home.

Recommended Brands for Quality Ingredients

Using quality ingredients makes a big difference. Here are some brands I trust:

– Bertolli for olive oil: Their oils are flavorful and fresh.

– Muir Glen for canned tomatoes: Their tomatoes taste sweet and ripe.

– Pacific Foods for broth: Their vegetable broth is rich and tasty.

– Buitoni for tortellini: Their tortellini is fresh and filled with flavor.

Choosing these brands helps ensure your creamy tomato tortellini soup will impress. For the full recipe, you can follow the details in the recipe section provided.

Step-by-Step Instructions

Preparation: Sautéing the Vegetables

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for about 3-4 minutes until it turns soft. This step makes the base of your soup tasty. Next, stir in 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Cook these veggies for another 5 minutes. They should begin to soften and smell great.

Cooking the Tomatoes and Broth

Now it’s time to bring in the main flavors. Pour in 1 (28-ounce) can of crushed tomatoes and 4 cups of vegetable broth. Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and salt and pepper to taste. Stir it all up and bring the mixture to a boil. This is where the soup starts to come together.

Simmering and Adding Tortellini

Once the soup boils, lower the heat to keep it at a gentle simmer. Let it cook for about 15 minutes. Stir occasionally to help blend the flavors. After that, add in 2 cups of cheese tortellini, either fresh or frozen. Let it simmer for an extra 5-7 minutes until the tortellini is tender.

Finally, pour in 1 cup of heavy cream and stir gently. Allow the soup to heat back up to a gentle simmer. Taste your soup and adjust any seasoning if needed. You can follow the Full Recipe for more details.

Tips & Tricks

How to Perfect the Creaminess

To make your soup extra creamy, use heavy cream. Stir it in slowly after cooking the tortellini. This helps the cream blend well and keeps it smooth. You can also try using half-and-half for a lighter option. If you want a thicker soup, add more cream or even a splash of cream cheese. This gives a rich taste without being too heavy.

Best Seasoning Practices

Seasoning matters a lot in this soup. Start with salt and pepper early. As the soup cooks, taste it often. If you want a fresh flavor, add fresh basil at the end. Dried herbs like oregano and basil work great, too. They add depth and warmth. You can also try red pepper flakes for a kick. Just a pinch will do!

Avoiding Common Mistakes

One common mistake is overcooking the tortellini. Follow the package instructions for cooking time. If you cook them too long, they may fall apart. Another mistake is skipping the seasoning. Taste your dish as you go. If it feels flat, it probably needs more salt or herbs. Lastly, don’t rush the simmering. Letting the soup cook slowly builds flavor. For the full recipe, check out the detailed instructions above.

Variations

Vegetarian and Vegan Adaptations

You can easily make this soup vegetarian or vegan. To do this, simply swap the heavy cream for coconut milk or a plant-based cream. Use vegetable broth to keep it meat-free. For a heartier base, try adding pureed white beans. This adds creaminess and extra protein. You can also add more veggies, like spinach or kale, to boost nutrition.

Adding Protein Options

If you want more protein, consider adding cooked chicken, sausage, or beans. Shredded rotisserie chicken works well. For a hearty option, try Italian sausage. Brown it before adding the tomatoes. If you want a vegetarian choice, chickpeas or lentils blend nicely. They add texture and nutrients without changing the flavor much.

Creative Garnishes and Add-ins

Garnishing your soup makes it more appealing. Fresh basil leaves add a nice touch. Consider adding a swirl of pesto for flavor. Crumbled feta or goat cheese can add a tangy bite. For a spicy kick, top with crushed red pepper flakes. You can also serve this soup with crusty bread or a side salad for extra crunch.

For the complete recipe, check out the full recipe.

Storage Info

Proper Storage Techniques

To keep your creamy tomato tortellini soup fresh, store it in an airtight container. Allow the soup to cool down first. Then, pour it into the container. Make sure to leave some space at the top. This allows for any expansion as it cools. You can keep it in the fridge for up to four days.

Reheating Instructions

When you’re ready to enjoy the soup again, reheat it gently. Pour the soup into a pot over low heat. Stir it often to avoid sticking. If it’s too thick, add a splash of broth or water to thin it out. You can also use the microwave. Heat it in short bursts of one minute, stirring in between. This keeps the soup from overheating.

Freezing Tips for Leftovers

If you want to freeze leftovers, it’s best to do this before adding cream. Store the cooled soup in freezer-safe bags or containers. Label them with the date. The soup can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently, adding cream only at the end. This keeps the soup creamy and delicious. For the full recipe, check out the detailed instructions above.

FAQs

Can I use frozen tortellini for this recipe?

Yes, you can use frozen tortellini. Just add it directly to the soup while it cooks. It saves time and still tastes great. Frozen tortellini cooks quickly and absorbs the soup’s flavor well.

How long does Creamy Tomato Tortellini Soup last in the fridge?

This soup lasts about three to four days in the fridge. Store it in an airtight container. The flavors may deepen over time, making it even better on the second day. Just reheat it on the stove or in the microwave before serving.

What can I serve with Creamy Tomato Tortellini Soup?

You can serve this soup with crusty bread or a fresh salad. Garlic bread pairs nicely too, as it soaks up the creamy broth. For a complete meal, add a side of grilled cheese sandwiches. They make a comforting combo with the soup.

Can I make this soup ahead of time?

Absolutely! You can prepare the soup in advance and store it in the fridge. Just wait to add the tortellini until you are ready to serve. This keeps the pasta from getting too soft.

Is it possible to freeze Creamy Tomato Tortellini Soup?

Yes, you can freeze the soup. However, it’s best to freeze it without the tortellini. When ready to eat, thaw the soup and then add fresh tortellini. This keeps everything in great shape.

Can I add more vegetables to the soup?

Definitely! Feel free to add spinach, zucchini, or bell peppers. They add color and nutrition. Just chop them small and sauté them with the other vegetables for the best texture.

Can I use dairy-free cream in this soup?

Yes, you can use dairy-free cream. Coconut cream or cashew cream works well. They both add a rich flavor without the dairy. Just adjust the seasoning to balance the taste.

What type of tomatoes should I use?

I recommend crushed tomatoes for a smooth base. You can also use diced tomatoes for a chunkier texture. Fresh tomatoes can work too, but you’ll need to blend them for a creamy finish.

For the full recipe, check the detailed instructions to make the perfect Creamy Tomato Tortellini Soup!

In this post, we explored how to make creamy tomato tortellini soup. We discussed essential ingredients, cooking techniques, and helpful tips to achieve perfect creaminess. Variations for different diets offered creative options, while proper storage techniques ensure freshness.

Try this soup for your next meal. It’s simple and delicious. Enjoy every spoonful!

To make a tasty creamy tomato tortellini soup, you need key ingredients. Here’s what you will need: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 (28-ounce) can crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup heavy cream - 2 cups cheese tortellini (fresh or frozen) - Fresh basil leaves for garnish - Grated Parmesan cheese for serving Each item adds flavor and depth to the soup. The olive oil gives a rich base, while the diced onion and garlic provide savory notes. Carrots and celery add sweetness and texture. Crushed tomatoes are the heart of the soup, and the broth adds body. The herbs enhance the taste, and the cream makes it rich and smooth. Cheese tortellini brings a wonderful, comforting bite. You don’t have to stick with the exact ingredients. Here are some easy swaps: - Use coconut milk instead of heavy cream for a dairy-free option. - If you lack tortellini, use any pasta shape you have on hand. - Swap vegetable broth for chicken broth if you prefer. - Canned diced tomatoes can replace crushed tomatoes if needed. These substitutes keep the soup delicious while accommodating what you have at home. Using quality ingredients makes a big difference. Here are some brands I trust: - Bertolli for olive oil: Their oils are flavorful and fresh. - Muir Glen for canned tomatoes: Their tomatoes taste sweet and ripe. - Pacific Foods for broth: Their vegetable broth is rich and tasty. - Buitoni for tortellini: Their tortellini is fresh and filled with flavor. Choosing these brands helps ensure your creamy tomato tortellini soup will impress. For the full recipe, you can follow the details in the recipe section provided. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for about 3-4 minutes until it turns soft. This step makes the base of your soup tasty. Next, stir in 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Cook these veggies for another 5 minutes. They should begin to soften and smell great. Now it's time to bring in the main flavors. Pour in 1 (28-ounce) can of crushed tomatoes and 4 cups of vegetable broth. Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and salt and pepper to taste. Stir it all up and bring the mixture to a boil. This is where the soup starts to come together. Once the soup boils, lower the heat to keep it at a gentle simmer. Let it cook for about 15 minutes. Stir occasionally to help blend the flavors. After that, add in 2 cups of cheese tortellini, either fresh or frozen. Let it simmer for an extra 5-7 minutes until the tortellini is tender. Finally, pour in 1 cup of heavy cream and stir gently. Allow the soup to heat back up to a gentle simmer. Taste your soup and adjust any seasoning if needed. You can follow the Full Recipe for more details. To make your soup extra creamy, use heavy cream. Stir it in slowly after cooking the tortellini. This helps the cream blend well and keeps it smooth. You can also try using half-and-half for a lighter option. If you want a thicker soup, add more cream or even a splash of cream cheese. This gives a rich taste without being too heavy. Seasoning matters a lot in this soup. Start with salt and pepper early. As the soup cooks, taste it often. If you want a fresh flavor, add fresh basil at the end. Dried herbs like oregano and basil work great, too. They add depth and warmth. You can also try red pepper flakes for a kick. Just a pinch will do! One common mistake is overcooking the tortellini. Follow the package instructions for cooking time. If you cook them too long, they may fall apart. Another mistake is skipping the seasoning. Taste your dish as you go. If it feels flat, it probably needs more salt or herbs. Lastly, don’t rush the simmering. Letting the soup cook slowly builds flavor. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily make this soup vegetarian or vegan. To do this, simply swap the heavy cream for coconut milk or a plant-based cream. Use vegetable broth to keep it meat-free. For a heartier base, try adding pureed white beans. This adds creaminess and extra protein. You can also add more veggies, like spinach or kale, to boost nutrition. If you want more protein, consider adding cooked chicken, sausage, or beans. Shredded rotisserie chicken works well. For a hearty option, try Italian sausage. Brown it before adding the tomatoes. If you want a vegetarian choice, chickpeas or lentils blend nicely. They add texture and nutrients without changing the flavor much. Garnishing your soup makes it more appealing. Fresh basil leaves add a nice touch. Consider adding a swirl of pesto for flavor. Crumbled feta or goat cheese can add a tangy bite. For a spicy kick, top with crushed red pepper flakes. You can also serve this soup with crusty bread or a side salad for extra crunch. For the complete recipe, check out the full recipe. To keep your creamy tomato tortellini soup fresh, store it in an airtight container. Allow the soup to cool down first. Then, pour it into the container. Make sure to leave some space at the top. This allows for any expansion as it cools. You can keep it in the fridge for up to four days. When you're ready to enjoy the soup again, reheat it gently. Pour the soup into a pot over low heat. Stir it often to avoid sticking. If it's too thick, add a splash of broth or water to thin it out. You can also use the microwave. Heat it in short bursts of one minute, stirring in between. This keeps the soup from overheating. If you want to freeze leftovers, it’s best to do this before adding cream. Store the cooled soup in freezer-safe bags or containers. Label them with the date. The soup can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently, adding cream only at the end. This keeps the soup creamy and delicious. For the full recipe, check out the detailed instructions above. Yes, you can use frozen tortellini. Just add it directly to the soup while it cooks. It saves time and still tastes great. Frozen tortellini cooks quickly and absorbs the soup's flavor well. This soup lasts about three to four days in the fridge. Store it in an airtight container. The flavors may deepen over time, making it even better on the second day. Just reheat it on the stove or in the microwave before serving. You can serve this soup with crusty bread or a fresh salad. Garlic bread pairs nicely too, as it soaks up the creamy broth. For a complete meal, add a side of grilled cheese sandwiches. They make a comforting combo with the soup. Absolutely! You can prepare the soup in advance and store it in the fridge. Just wait to add the tortellini until you are ready to serve. This keeps the pasta from getting too soft. Yes, you can freeze the soup. However, it's best to freeze it without the tortellini. When ready to eat, thaw the soup and then add fresh tortellini. This keeps everything in great shape. Definitely! Feel free to add spinach, zucchini, or bell peppers. They add color and nutrition. Just chop them small and sauté them with the other vegetables for the best texture. Yes, you can use dairy-free cream. Coconut cream or cashew cream works well. They both add a rich flavor without the dairy. Just adjust the seasoning to balance the taste. I recommend crushed tomatoes for a smooth base. You can also use diced tomatoes for a chunkier texture. Fresh tomatoes can work too, but you’ll need to blend them for a creamy finish. For the full recipe, check the detailed instructions to make the perfect Creamy Tomato Tortellini Soup! In this post, we explored how to make creamy tomato tortellini soup. We discussed essential ingredients, cooking techniques, and helpful tips to achieve perfect creaminess. Variations for different diets offered creative options, while proper storage techniques ensure freshness. Try this soup for your next meal. It’s simple and delicious. Enjoy every spoonful!

Creamy Tomato Tortellini Soup

Craving a quick and delicious meal? Dive into my Creamy Tomato Tortellini Soup! With rich flavors and easy steps, this comforting soup is perfect for busy days. Made with simple ingredients like crushed tomatoes and cheese tortellini, it's sure to impress your family and friends. Ready to warm your soul? Click through to discover the full recipe and enjoy every spoonful of creamy goodness!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 (28-ounce) can crushed tomatoes

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 cup heavy cream

2 cups cheese tortellini (fresh or frozen)

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

    Add Aromatics: Stir in the minced garlic, diced carrot, and celery. Continue to sauté for another 5 minutes until the vegetables start to soften.

      Incorporate Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Add the dried basil, oregano, salt, and pepper. Stir well and bring the mixture to a boil.

        Simmer the Soup: Reduce the heat to low and let the soup simmer for about 15 minutes, stirring occasionally to enhance the flavors.

          Cook the Tortellini: Add the cheese tortellini to the pot and simmer for an additional 5-7 minutes or until the tortellini is cooked through.

            Cream it Up: Slowly stir in the heavy cream, allowing the soup to come back to a gentle simmer. Taste and adjust seasoning if needed.

              Serve: Ladle the soup into bowls and top with fresh basil leaves and a sprinkle of grated Parmesan cheese.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the soup with a slice of crusty bread on the side for dipping. Garnish with extra basil and Parmesan for a lovely finish. Enjoy your comforting bowl of creamy tomato tortellini soup!

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