Key Takeaways:
- Celebrate National Tortellini Day (February 13th) with this rich, flavorful Tomato Basil Tortellini Soup featuring homemade or store-bought tortellini and a savory tomato base.
- Customizable Tortellini Options: You can use pre-made tortellini, make your own fresh pasta, or even use wonton wrappers as a shortcut.
- Flavorful Soup Base: The soup combines fire-roasted tomatoes, tomato paste, and broth, with a dash of balsamic vinegar and heavy cream for richness.
- Simple and Fresh: Fresh basil and garlic, along with parmesan cheese, elevate this dish into a hearty and satisfying meal.
- A Perfect Comfort Food: Whether homemade or shortcut with wonton wrappers, this soup makes for a perfect cozy lunch or dinner.
- Health Benefits of Basil: Besides being flavorful, basil is packed with vitamins and antioxidants, adding a nutritional boost to your meal.
This homemade Tomato Basil Tortellini Soup is destined to become a family favorite. The fire-roasted tomatoes and ricotta-spinach stuffed homemade tortellini put the flavors of Italy in a bowl of soup. Add in some fresh basil, garlic, and grated parmesan cheese for extra goodness. Now that’s a great lunch.
February 13th is National Tortellini Day. I can’t think of a better way to celebrate than with a bowl of this delicious Tomato Basil Tortellini Soup. I use the garden tomatoes that I canned at the end of the summer. This soup reminds me of my late summer garden with the fresh vine-ripened tomatoes, a raised bed of tall fresh basil plants, and garlic bulbs ready for me to harvest and braid. Come, savor the delightful smells of the best of my garden as we cook this soup together.
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What Do I Need to Make Tomato Basil Tortellini Soup:
Tortellini:
You have three options for the tortellini’s
- Purchase pre-made tortellini’s from the market. You will need one pound of tortellini’s.
- Make the pasta from scratch. See my recipe for how to make the pasta dough. Once the dough is rolled out, cut the 3-inch circles. Keep the cut circles covered with plastic wrap to prevent drying out before you are ready to fill them.
- SIS – Simple is Smart Tip: Use wonton wrappers instead of making homemade pasta. I used wonton wrappers for this recipe. Once the tortellini cooked, I could barely tell the difference. Note I linked the wonton wrappers to some square wrappers on amazon. However, this was primarily for illustration purposes. I recommend purchasing them locally as round wrappers. The price will be more reasonable.
The wrappers are filled with two types of cheese, spinach, spices, and egg.
Soup:
The base for the soup is crushed tomatoes, fire-roasted tomatoes, tomato paste, and vegetable or chicken broth. Once the base is cooked, I add heavy cream and balsamic vinegar before serving.
How Do I Make Tomato Basil Tortellini Soup?
Make the tortellini’s first. Mix all of the ingredients for the tortellini. Watch the video to fill and fold the filled pasta circles into the tortellini shape. Once the tortellini is made, put the tortellini on a parchment-lined baking sheet in the fridge or freezer until ready to cook.
Make the Soup Base. Saute the onions in some olive oil until lightly browned. Add the garlic and cook until fragrant. Add the tomatoes, broth, sugar, and seasonings. Simmer for 30 minutes. Add half and half and balsamic vinegar at the end of the 30 minutes. Adjust the seasonings.
Cook the Tortellini. While the soup is simmering, cook the tortellini’s in boiling water until Al dente’. Set the cooked tortellini aside.
Serve the Tomato Basil Tortellini Soup: Put 3 or 4 tortellini in a soup bowl to serve the soup. Ladle the tomato soup into the bowl. Garnish with fresh basil and grated parmesan cheese.
For more delicious soup recipes, try my Wonton Soup or my Chicken Pho Soup Bowl.
What is basil good for?
Basil isn’t just a culinary superstar; it’s packed with vitamins and antioxidants, making it a nutritious addition to any dish. From vitamin K, essential for blood clotting, to manganese, which supports metabolism and bone health, basil offers a punch of flavor and health benefits in every leaf.
Growing your own basil is a rewarding and aromatic experience. Start with quality seeds or seedlings, planting them in well-drained soil that gets plenty of sunlight. Regular watering, ensuring the soil stays moist but not soggy, and occasional pruning will encourage a bushy growth. With some love and care, your basil plants will thrive, ready to add fresh zest to your meals and a touch of green to your space.
Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. After the recipe, the comment section is down at the end of the blog. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply by name.
FAQ:
Q: Can I use store-bought tortellini instead of making my own?
A: Yes! You can easily substitute store-bought tortellini for homemade. You’ll need about one pound of pre-made tortellini for this recipe.
Q: What if I don’t want to make the tortellini dough from scratch?
A: No problem! You can use wonton wrappers instead of making your own dough. This shortcut works well and saves time—just make sure to use round wrappers for best results.
Q: What’s the best type of broth to use in the soup?
A: You can use either vegetable or chicken broth, depending on your preference. Both will provide a rich base for the soup.
Q: Can I substitute the heavy cream in the soup?
A: Yes, if you prefer a lighter version, you can swap the heavy cream with half-and-half or even a plant-based cream for a dairy-free option.
Q: How do I store the soup and tortellini?
A: The soup can be stored in an airtight container in the fridge for up to 3 days. You can store the cooked tortellini separately, and freeze them for up to 2 months if needed.
Q: Is basil easy to grow at home?
A: Yes! Basil thrives with regular watering, plenty of sunlight, and good drainage. It’s easy to grow in your garden or even in pots on a windowsill.
Tomato Basil Tortellini Soup
Equipment
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- 1 3 or 4-quart kettle or dutch oven
Ingredients
Filling for the Tortellini
- 8 oz Ricotta Cheese (262g)
- ½ cup grated or shredded parmesan cheese (50g)
- 1 cup fresh-packed spinach. (50g)
- 1 egg large
- ½ tsp Italian seasoning
- ½ tsp dried basil
- ¼ tsp pepper
- pinch of nutmeg
Soup
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 small onion chopped
- 1 15 ounce can diced fire-roasted tomatoes (425g)
- 32 ounces crushed tomatoes. (900g)
- 2 cups vegetable or chicken broth (450g)
- 2 tbsp. tomato paste
- 1 tbsp. sugar
- ½ tsp pepper
- 2 tbsp balsamic vinegar
- 2 tsp salt or salt to taste if you use full salt broth
- 6 tbsp grated parmesan cheese for garnish.
- 3 tbsp. fresh chopped basil for garnish
- 1/2 cup Half and half (120ml)
Instructions
- Make the pasta for the tortellini. Follow my recipe and once the pasta is rolled out cut it into 3-inch circles. Keep the circles covered so they don't dry out or else they will crack when you fill them. Alternately use a package of round wonton wrappers. This is what I did in this recipe.
Make the Tortellini
- Microwave the fresh spinach for 1 minute. Chop the cooked spinach. Squeeze out excess water and set it aside to cool.
- To a small bowl add the ricotta and parmesan cheese.
- Beat the egg and add it to the bowl
- Add the pepper, dried basil, Italian seasoning, and a pinch of nutmeg.
- Add the cooled chopped spinach and stir to mix well.
- With your fingers spread a light coating of water all around the edge of a pasta or wonton circle.
- Add a tsp of filling to the center of a wonton wrapper or pasta dough circle.
- Fold the circle in half to enclose the filling. Press the edges together to seal
- Bring the two ends of the half-circle together and press to seal. See the video for how to do this.
- Place the finished tortellini on a parchment-covered baking sheet and refrigerate or freeze while you make the soup.
Soup
- In a dutch oven or heavy bottom kettle - over medium heat lightly brown the chopped onions in the olive oil. This takes about 10 minutes.
- Add the garlic and cook another minute.
- Add the tomatoes, tomato paste, broth, sugar, pepper, and salt.
- Simmer for 30 minutes.
- While the soup is cooking bring a 4-quart kettle of water to boil and cook the tortellini until tender. Drain and set aside.
- Finish the soup by adding the half and half and balsamic vigegar. Adjust the seasonings to taste.
Serve the Soup
- Divide the soup between six or eight bowls depending on how hungry you are.
- Split the cooked tortellini and the same number in each bowl.
- Top with grated parmesan and fresh chopped basil.
