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To make Tomato Basil Tortellini Soup, you will need: - 2 cups vegetable broth - 1 can (15 oz) diced tomatoes, undrained - 1 cup fresh basil leaves, chopped - 1 package (9 oz) cheese tortellini - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon balsamic vinegar - Grated Parmesan cheese for serving When you shop for ingredients, focus on quality. Look for fresh basil with bright green leaves. Avoid wilted or yellow leaves. Choose firm tomatoes without blemishes. For onions and garlic, pick bulbs that feel heavy and have dry skins. Also, check the tortellini package for freshness dates. Fresh pasta has a softer texture and better taste. This soup is healthy and packed with flavor. Each serving contains about: - Calories: 220 - Protein: 8g - Carbs: 32g - Fat: 7g For dietary needs, this soup is vegetarian. You can use gluten-free tortellini to make it gluten-free. It’s a light meal full of vitamins and minerals from the tomatoes and basil. Enjoy it as a warm and comforting dish! {{ingredient_image_1}} 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the diced onion. Sauté it for about 5 minutes. The onion should turn soft and clear. 3. Next, stir in the minced garlic and dried oregano. Cook for 1-2 minutes until you smell the aroma. 4. Now, pour in the vegetable broth and the canned tomatoes, including their juices. Bring it to a gentle simmer. 5. Add the cheese tortellini to the pot. Cook them as per the package instructions, usually 5-7 minutes. They will float when they are done. 6. Once the tortellini are tender, stir in the chopped basil, balsamic vinegar, salt, and black pepper. Let it simmer for another 2-3 minutes. - Use fresh basil for a bright flavor. It makes a big difference. - Don’t skip the balsamic vinegar. It adds depth and a slight tang. - Keep an eye on the tortellini. Overcooked tortellini can become mushy. - Taste the soup before serving. Adjust the salt and pepper if needed. - Large pot: A sturdy pot helps evenly cook your soup. - Wooden spoon: Great for stirring without scratching the pot. - Knife and cutting board: Essential for chopping the onion and basil. - Measuring cups and spoons: Ensure you use the right amounts for your ingredients. To make your Tomato Basil Tortellini Soup even better, try these tips: - Add a pinch of red pepper flakes for a bit of heat. - Stir in spinach or kale for extra greens and nutrients. - Use fresh herbs like thyme or parsley to boost flavor. - Drizzle a bit more balsamic vinegar just before serving for a tangy kick. - Finish with a squeeze of lemon juice for brightness. These small changes can add depth to your soup and make each bowl sing with flavor. When making this soup, be aware of these common pitfalls: - Overcooking the tortellini can make them mushy. Follow the package directions closely. - Forgetting to season can leave your soup flat. Always taste and adjust. - Skipping the sauté step for the onion and garlic can reduce flavor. Take the time to cook them well. - Not using quality broth can impact the taste. Stick to low-sodium vegetable broth for the best results. Avoid these mistakes to serve a bowl full of deliciousness. Serving your Tomato Basil Tortellini Soup can be a joy. Here are some ideas: - Top with grated Parmesan cheese for a creamy, salty finish. - Serve with crusty bread for dipping. It makes a great pairing. - Add a side salad with a light vinaigrette to balance the meal. - Drizzle with olive oil or a sprinkle of fresh basil for a nice touch. These suggestions can elevate your meal and impress your guests. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh basil and high-quality vegetable broth. Customize Your Soup: Feel free to add other vegetables like spinach or zucchini for extra nutrition. Balsamic Vinegar Boost: Adding balsamic vinegar at the end enhances the soup's depth and balances the flavors. Perfect Tortellini Cooking: Keep an eye on the tortellini; they are done when they float to the top of the soup. {{image_2}} You can easily make this soup gluten-free by using gluten-free tortellini. Many brands offer gluten-free options made from rice or corn flour. For a vegan version, swap cheese tortellini for a plant-based one. You should also use vegetable broth and skip the Parmesan cheese. The flavors will still shine through without the cheese. You can change the soup based on the season. In summer, add fresh zucchini or sweet corn for a light twist. In fall, try adding diced butternut squash for sweetness. Fresh herbs like thyme or parsley can also add new layers of flavor. Seasonal veggies make your soup fresh and exciting all year long. If you want to switch up the pasta, use small shells or even orzo. These shapes work well with the soup’s texture. For added protein, consider diced chicken or white beans. They blend nicely and make the soup heartier. You can also use lentils for a plant-based protein option. Each choice brings a unique taste and texture to your bowl. Once your soup cools, store it in an airtight container. Use glass or plastic containers. Make sure to leave some space at the top, as the soup may expand. Place the container in the fridge. It will stay fresh for about 3 to 4 days. To reheat, pour the soup into a pot. Heat it on medium-low, stirring often. This helps prevent it from sticking. You may need to add a splash of broth or water. This keeps it from getting too thick. Heat until warm, usually about 5 to 10 minutes. If you want to freeze the soup, use freezer-safe containers. Leave space at the top, just like before. The soup can last about 2 to 3 months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge. Reheat it on the stove when ready. This keeps the flavors fresh. To make your soup spicy, add red pepper flakes. Start with a pinch. Stir it in while cooking the garlic. You can also add hot sauce for heat. If you love bold flavors, try diced jalapeños. They add a nice kick without overwhelming the taste. Adjust the spice to your liking as you cook. Yes, you can use fresh tomatoes! Use about four medium tomatoes. Dice them and add them to the pot. You should cook them until soft before adding the broth. Fresh tomatoes give a bright flavor. However, canned tomatoes are convenient and delicious, too. Choose what works best for you! If you want a change from cheese tortellini, try mushroom or spinach tortellini. You can also use regular pasta like penne or shells. If you prefer a lighter option, use zucchini noodles. Cook them just before serving to keep them firm. Each choice brings a new twist to the soup! This blog post offered a full guide to making Tomato Basil Tortellini Soup. You learned about essential ingredients, how to select fresh items, and important nutrition facts. I shared step-by-step cooking instructions and useful tips for the best results. We explored flavor enhancements, common mistakes, and various serving ideas. In the end, you can make a delicious soup that suits your tastes. Enjoy experimenting with fresh ingredients and customizing it to your needs!

Tomato Basil Tortellini Soup

A delicious and hearty soup featuring cheese tortellini, fresh basil, and tomatoes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups vegetable broth
  • 1 can diced tomatoes, undrained
  • 1 cup fresh basil leaves, chopped
  • 1 package cheese tortellini
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • to taste grated Parmesan cheese for serving

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until the onion is translucent.
  • Stir in the minced garlic and dried oregano, cooking for an additional 1-2 minutes until fragrant.
  • Pour in the vegetable broth and canned tomatoes with their juices. Bring the mixture to a gentle simmer.
  • Add the tortellini to the pot, cooking according to package instructions, typically around 5-7 minutes until they are floating and tender.
  • Once the tortellini are cooked, stir in the chopped basil, balsamic vinegar, salt, and black pepper. Simmer for 2-3 more minutes to let the flavors meld.
  • Serve hot, garnished with grated Parmesan cheese on top.

Notes

Serve hot with grated Parmesan cheese on top.
Keyword Italian, soup, tortellini, vegetarian