Description
This Creamy Tomato Tortellini Soup is a comforting and flavorful meal featuring tender cheese tortellini simmered in a rich tomato base, subtly creamy thanks to the addition of Greek yogurt instead of heavy cream. Infused with fresh basil and a hint of crushed red pepper flakes, this soup is perfect for a cozy lunch or dinner, offering a delicious blend of textures and tastes in every bowl.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 2 bay leaves
- Dash of crushed red pepper flakes
Soup
- 2 (28 oz) cans diced tomatoes
- 32 oz vegetable broth
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
- 1/2 cup plain Greek yogurt, at room temperature
- 18 oz fresh or frozen cheese tortellini
For Garnish (Optional)
- Grated Parmesan cheese
- Fresh basil
Instructions
- Heat Oil and Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they become tender and fragrant, about 5 minutes. Stir in the bay leaves and a dash of crushed red pepper flakes to develop flavor.
- Add Tomatoes, Broth, and Basil: Pour in the diced tomatoes along with their juices and the vegetable broth. Stir in the fresh chopped basil. Season the soup with salt and freshly ground black pepper to your taste. Bring the mixture to a simmer and let it cook on low heat for 15 minutes to meld the flavors.
- Blend the Soup: Remove the bay leaves from the pot. Using a hand immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, then return it to the pot.
- Add Greek Yogurt and Tortellini: Stir the room-temperature Greek yogurt into the blended soup until fully combined, imparting creaminess without heaviness. Add the fresh or frozen cheese tortellini to the pot, and cook over medium-low heat until the tortellini are tender and cooked through, about 7-8 minutes.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil if desired. Serve the soup warm for a hearty and comforting meal.
Notes
- This soup uses Greek yogurt to achieve creaminess while keeping it lighter than using heavy cream.
- Fresh basil adds a bright, aromatic flavor, but dried basil can be used if fresh is unavailable.
- Adjust crushed red pepper flakes to your preferred spice level.
- For a vegan version, substitute Greek yogurt with a plant-based alternative and use vegan cheese tortellini.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 334 kcal
- Sugar: 8 g
- Sodium: 937 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 33 mg
