CREAMY TOMATO BASIL TORTELLINI SOUP

Ground chicken, vegetables, aromatics, fresh basil and mint leaves, and pillowy ricotta and spinach tortellini are the ingredients that go into making this Creamy Tomato Basil Tortellini Soup. All of the ingredients are cooked in a tomato cream broth that is silky and indulgent! It can be prepared in a single pot in a short amount of time, it has an incredible flavor, and it is quite comfortable and comforting! The ideal choice for hectic weeknights and chilly weather today!

INTRODUCTION

As is the case with Spicy Chicken Penne Pasta, this Creamy Tomato Basil Tortellini Soup is wonderfully flavorful, quick, and simple to prepare, and it is prepared in a single pot rather than multiple. It is essentially a soup version of the pasta meal, and it is prepared using practically all of the same components that are found in the cupboard. It was only the fresh tortellini and fresh herbs that I went out and purchased recently. The rest is something that I maintain a constant supply of, and I believe that you do as well! Because I added some diced carrots and a can of chili beans, as well as stuffed this lovely and creamy tomato soup with pillowy, delectable parcels of cheese – sometimes known as spinach and ricotta tortellini – it is extra robust and filling. I hope you enjoy it!

Because of the persistently cold weather, this tomato basil tortellini soup is an excellent choice for this time of year. It is certain to boost your internal temperature in a short amount of time, making it an ideal choice for this season. In addition to that, it has a powerful flavor and a creamy texture (without the use of any heavy cream). I believe that you and your family are going to absolutely adore this soup that is so warm and comfortable that it is perfect for a weeknight.

INGREDIENTS

Here’s what you’ll need to make this delicious, cozy, and hearty soup:

  • Chicken: I used some ground chicken and cooked it through first to add in the soup. But you’re welcome to use any diced or shredded cooked chicken breasts or thighs if you have it on hand. You can also use some shredded rotisserie chicken if you prefer. You’ll need about 2-2.5 cups chicken.
  • Olive Oil: To cook the ground chicken. You can omit this if you are using already cooked chicken.
  • Unsalted Butter: For cooking the soup, and to add a lovely buttery and rich flavor.
  • Veggies & Aromatics: Just some onion, carrots, garlic, and fresh red chilies. Feel free to omit the red chilies or deseed them if you want to make this soup mild.
  • Dry White Wine: To glaze the pot after sautéing the veggies and aromatics. I use sauvignon blanc, but unoaked chardonnay or pinot grigio will work too.
  • Canned chopped tomatoes: I use Waitrose’s chopped Italian tomatoes with olive oil & garlic. But any type of canned chopped tomatoes will do. You can also use fire roasted tomatoes for an extra bold and smoky flavor!
  • Chili Beans: I use S&W brand Chili Beans, which is made with pinto beans, chili peppers, onion, and garlic and is in a mild tomato sauce. I love the extra flavor it adds to the soup! But feel free to use any other canned beans you prefer such as pinto, butter, or cannellini beans. If using a can of beans without any sauce, you may want to add a tablespoon or two of tomato paste and extra ground cayenne. (See notes in recipe card.)
  • Black Olives: Thinly sliced please. They add a spectacular, mild nutty flavor to the soup!
  • Low Sodium Chicken Broth: Be sure to use a good quality chicken broth for best flavor.
  • Cooking Cream: This may be called single or light cream depending on where you live. It’s a cream with 20% fat content, so it’s not super rich and heavy. But if you would like to make this soup lighter, you can opt to use half and half or whole milk instead.
  • Seasonings & Spices: Good old kosher salt, freshly cracked black pepper to season the soup. You’ll also need some ground cayenne, crushed red pepper chili flakes, smoked paprika, garlic powder, onion powder, and mint flakes. You can reduce the amount (or omit) the ground cayenne and crushed red pepper if you want to make this soup mild. I like to use La Chinata Smoked Paprika (Hot) because it’s incredibly robust and flavorful, but you can use a sweet one if you prefer.
  • Parmigiano Reggiano (or Parmesan) Cheese: As always, I recommend buying a block and grating the cheese at home yourself. It’ll melt more evenly, and won’t have any of the anti-caking agents or preservatives the bags of pre-shredded cheese do. You’ll need some to add to the soup, as well as more for topping your bowls with.
  • Fresh herbs: This soup is super flavorful thanks to having plenty of fresh basil and mint leaves! I like to use chopped Thai Sweet Basil. But Italian or Israeli basil leaves taste delicious in this soup too!
  • Tortellini: I used fresh refrigerated tortellini with a ricotta and spinach filling. But you can use or any type of cheese tortellini you like! If using frozen tortellini, simply add a few minutes extra to the cook time and cook until it’s nice and tender. Same goes for packaged dry tortellini, which you can find in the pasta section in supermarkets.

CREAMY TOMATO BASIL TORTELLINI SOUP

HOW TO MAKE CREAMY TOMATO BASIL TORTELLINI SOUP

1. Cook the chicken: Heat a bit of olive oil in a large Dutch oven or stockpot over medium-high heat. Once it’s hot, add the ground chicken and cook for 6-8 minutes, breaking up the lumps with a wooden spoon/spatula as you go. Once the chicken has fully cooked through, transfer it to a clean bowl and set aside.

2. Sauté veggies & aromatics: In the same pot, melt the unsalted butter over medium-high heat. Once frothing and foamy, add the onion and carrots. Sauté for 4-5 minutes until they’ve softened. Add the garlic and red chilies and sauté for another minute or two until fragrant.

3. Deglaze: Pour in the white wine and deglaze the pot, making sure to scrape up any brown crispy bits at the bottom (also known as fond) of the pot.

4. Simmer: Add the canned chopped tomatoes, chili beans, sliced olives, low sodium chicken broth, cooking cream, and all of the seasonings and spices. Stir to combine and bring to a slow boil. Simmer for 8-10 minutes, stirring occasionally.

5. Add cheese, herbs, tortellini, and chicken: Mix in the cheese until fully melted. Then add the basil and mint leaves, tortellini, and cooked ground chicken back into the pot. Cook, stirring occasionally, for another 5-7 minutes, or until the tortellini is nice and tender. Then switch off the heat.

6. Serve!: Transfer the soup to serving bowls, and garnish with chopped basil leaves and freshly grated Parmigiano Reggiano cheese. Then enjoy!!

STORING AND REHEATING

In airtight containers that are sealed, this soup can be stored in the refrigerator for three to four days. Then, if you so desire, you can also make it for dinner preparation. Reheating this soup in a saucepan on the stovetop is the most effective method for doing so. The soup is simply added to a saucepan, and it is heated over medium-high heat while being stirred occasionally until it is completely heated through. Then, if you so wish, garnish with additional freshly grated Parmigiano Reggiano and basil leaves, and savor the deliciousness! (It is important to note that if the soup becomes excessively thick after being stored in the refrigerator, you can modify it by adding water or chicken broth as required.)

There is also the option of reheating this soup in the microwave for one or two minutes, until it is completely heated through.

CREAMY TOMATO BASIL TORTELLINI SOUP

IS THIS SOUP FREEZER FRIENDLY?

I regret to inform you that freezing this soup is not something I would recommend doing because the tortellini will not freeze well and the cream may split after freezing.

That being said, if you are interested in freezing this soup, I would suggest that you do not include the cream, Parmigiano Reggiano cheese, tortellini, basil, or mint leaves in the recipe. Create it without these components, and then wait until the soup has totally cooled down. Move it to containers that are suitable for freezing or to freezer bags, and then put it in the freezer for up to three months.

To reheat and finish cooking: Then when you would like to have this soup, thaw in the fridge overnight (it won’t defrost completely, but that’s no problem). Add it to a large Dutch oven or stockpot, and heat over medium-high heat for a few minutes until heated through. Mix in the cream and cheese first. Once the cheese has melted, add the tortellini, basil, and mint leaves and cook for 5-7 minutes, stirring occasionally, until the tortellini is nice and tender.

Top with extra grated Parmigiano Reggiano cheese and fresh basil leaves if desired, then enjoy!

VARIATIONS AND SPECIAL DIETS

If you’d like to customize this soup, you can…

  • Make it gluten-free: Use a gluten-free tortellini or other gluten-free pasta.
  • Use a different protein: Feel free to use Italian sausage, ground pork, turkey, or beef if you prefer. If using cooked diced/shredded chicken or shredded rotisserie chicken, you can add it to the soup when adding the tortellini at the end. You’ll need about 2-2.5 cups of chicken.
  • Make it vegetarian: Simply omit the ground chicken. Or you can swap for a plant-based ground meat product such as Beyond Beef.
  • Make it vegan: Ditto the above, and use a dairy-free cream product. Or you can also a dairy-free milk such as coconut or almond milk for a lighter version. Also, be sure to use a vegan unsalted butter, vegan cheese, and a vegan cheese tortellini. Alternatively, just use another type of pasta such as gnocchi (fresh refrigerated, frozen, or shelf-stable in a package), or dry pasta like large shells or penne.
  • Use a different pasta: You’re welcome to swap the tortellini for fresh refrigerated ravioli, raviolini, or gnocchi if you like. I love using fresh gnocchi when I have it on hand, and I can vouch that both regular and sweet potato gnocchi taste delicious in this soup! Alternatively, you can use a dry pasta such as large (or small) shells, penne, cavatappi, fusilli, farfalle, etc. Just add a couple of extra minutes to the cook time to ensure that the dry pasta is fully cooked and tender.
  • Omit the alcohol: Dining with kids or simply prefer not to cook with alcohol? No problem! You can deglaze with half a cup of chicken broth instead.

CREAMY TOMATO BASIL TORTELLINI SOUP

NOTES

  • Chili Beans vs. regular canned beans:  If using a regular can of beans without any sauce, you may want to add a tablespoon or two of tomato paste and a bit of extra ground cayenne. Have a taste just before Step 5, and you can add it in then if you feel it needs some tomato flavor or spice.
  • Frozen vs. fresh refrigerated vs. packaged dry tortellini: If using frozen tortellini, simply add a few minutes extra to the cook time and cook until it’s nice and tender. Same goes for packaged dry tortellini.
  • Storing & reheating leftovers: You can store this soup in the refrigerator for 3-4 days in sealed airtight containers. So you can make for meal prep too if you like. Reheat in a pot on the stovetop over medium-high heat, stirring occasionally, until fully heated through. Then top with extra freshly grated Parmigiano Reggiano and basil leaves if desired and enjoy! If the soup gets too thick after storing in the fridge, just add water or chicken broth as needed to thin it out. You can also reheat this soup in the microwave for one or two minutes until fully heated through.
  • Making ahead & freezing: If you would like to freeze this soup, I recommend not adding the cream, Parmigiano Reggiano cheese, tortellini, basil, and mint leaves. Make it without these ingredients and then cool the soup completely. Transfer it to either freezer friendly containers or freezer bags and store in the freezer for up to three months. Then when you would like to have this soup, thaw in the fridge overnight (it won’t defrost completely, but that’s no problem). Add it to a large dutch oven or stockpot, and heat over medium-high heat for a few minutes until heated through. Mix in the cream and cheese first. Once the cheese has melted, add the tortellini, basil, and mint leaves and cook for 5-7 minutes, stirring occasionally, until the tortellini is nice and tender. Top with extra grated Parmigiano Reggiano cheese and fresh basil leaves if desired, then serve immediately.
  • To make it gluten-free: Use a gluten-free tortellini or other gluten-free pasta.
  • Use a different protein: Feel free to use Italian sausage, ground pork, turkey, or beef if you prefer. If using cooked diced/shredded chicken or shredded rotisserie chicken, you can add it to the soup when adding the tortellini at the end. You’ll need about 2-2.5 cups of chicken.
  • To make it vegetarian: Simply omit the ground chicken. Or you can swap for a plant-based ground meat product such as Beyond Beef®.
  • To make it vegan: Ditto the above, and use a dairy-free cream product. Or you can also a dairy-free milk such as coconut or almond milk for a lighter version. Also, be sure to use a vegan unsalted butter, vegan cheese, and a vegan cheese tortellini. Alternatively, just use another type of pasta such as gnocchi (fresh refrigerated, frozen, or shelf-stable in a package), or dry pasta like large shells or penne.
  • Use a different pasta: You’re welcome to swap the tortellini for fresh refrigerated ravioli, raviolini, or gnocchi if you like. I love using fresh gnocchi when I have it on hand, and I can vouch that both regular and sweet potato gnocchi taste delicious in this soup! Alternatively, you can use a dry pasta such as large (or small) shells, penne, cavatappi, fusilli, farfalle, etc. Just add a couple of extra minutes to the cook time to ensure that the dry pasta is fully cooked and tender.
  • If omitting the dry white wine: If you prefer not to cook with alcohol, you can deglaze with half a cup of chicken broth instead.

FREQUENTLY ASKED QUESTIONS (FAQ’s)

1. Is tomato soup and tomato basil soup the same thing?

Ans. Tomato basil soup is similar to tomato soup but a bit thicker and more basil-y. Both are incredibly delicious and great with grilled cheese. Now, tomato soup is less thick than tomato bisque.

2. What’s the difference between creamy tomato soup and tomato soup?
Ans. But what about cream of tomato soup? Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup.
3. Why is tomato basil soup good for you?
Ans. Generous amounts of potassium contribute to well-functioning muscles, nerves, and a healthy blood pressure. Vitamin K in tomato soup is good for bones and supports blood clotting. Minerals like calcium and phosphorus in tomato soup play a role in bone formation and help maintain strong bones.
4. Is tomato basil soup OK for diabetics?
Ans. I am collaborating with Know Diabetes by Heart a collaboration between the American Heart Association and American Diabetes Association to bring to your recipe ideas. This tomato basil bisque not only is heart healthy but great for people living with diabetes.
5. Is tomato soup better with milk or water?
Ans. When Made With Milk, Tomato Soup Should Be Rich And Creamy. Not all soups are created equal. A soup made with milk is usually richer and more luxurious than one made with just water or stock. This addition helps make the soup feel more comforting.

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