If you’re looking for a soul-warming dish that balances rich flavors with comforting textures, look no further than this Creamy Tomato Basil Tortellini Soup with Garlic Bread Croutons. Picture a velvety tomato broth infused with fragrant basil and herbs, tender cheese-filled tortellini swimming within, all topped off with crispy, buttery garlic bread croutons that add the perfect crunch. It’s the kind of meal that feels like a warm hug on a chilly day, yet light enough to enjoy any time of the year.
What Sets This Recipe Apart
This soup stands out because it brings together the best of both worlds: the classic flavors of tomato and basil paired with the indulgence of a creamy broth and delicate tortellini. Unlike many tomato soups that can be thin or acidic, this recipe builds depth with sautéed onions and garlic, a rich vegetable broth base, and a splash of heavy cream for smoothness. The addition of homemade garlic bread croutons elevates the dish by offering a satisfying texture contrast that you won’t find in your typical bowl of soup.
Plus, it’s incredibly easy to prepare, making it perfect for weeknight dinners or casual entertaining. Whether you’re craving a simple meal or a dish to impress guests, this Creamy Tomato Basil Tortellini Soup with Garlic Bread Croutons hits the mark every time.
Ingredient List
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 package (9 ounces) cheese tortellini
- 1 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1 French baguette, sliced
- 6 tablespoons butter, softened
- 1 teaspoon garlic powder
What You’ll Need (Gear)
- Large soup pot or Dutch oven – for sautéing and simmering the soup
- Wooden spoon or silicone spatula – to stir ingredients
- Chef’s knife and cutting board – for chopping onion, garlic, and fresh basil
- Baking sheet – to toast the garlic bread slices
- Measuring cups and spoons – for precise ingredient amounts
- Ladle – for serving the soup
The Method for Creamy Tomato Basil Tortellini Soup with Garlic Bread Croutons
Step 1: Sauté the Aromatics
Heat 1 tablespoon of olive oil in your soup pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant but not browned.
Step 2: Build the Tomato Base
Pour in the crushed tomatoes and vegetable broth. Stir to combine, then add the dried basil, dried oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and let simmer for 15 minutes to allow the flavors to meld.
Step 3: Cook the Tortellini
Add the cheese tortellini directly into the simmering soup. Cook according to package instructions, typically around 3-5 minutes, until the tortellini are tender and cooked through.
Step 4: Add Cream and Fresh Basil
Lower the heat to medium-low and stir in the heavy cream. Add the chopped fresh basil and adjust seasoning with additional salt and pepper if needed. Keep the soup warm while you prepare the garlic bread croutons.
Step 5: Prepare Garlic Bread Croutons
Preheat your oven to 375°F (190°C). In a small bowl, mix the softened butter with garlic powder. Arrange the baguette slices on a baking sheet and spread the garlic butter mixture evenly on each slice. Toast in the oven for 8-10 minutes or until golden brown and crisp.
Step 6: Serve and Garnish
Ladle the creamy tomato basil tortellini soup into bowls. Top with a handful of garlic bread croutons for that irresistible crunch and flavor contrast. Enjoy immediately!
Make It Year-Round
- Spring: Add fresh baby spinach or peas for a burst of green and added nutrients.
- Summer: Use fresh crushed tomatoes instead of canned for a brighter flavor.
- Fall: Incorporate roasted red peppers or a pinch of smoked paprika for warmth.
- Winter: Swap fresh basil for dried herbs when fresh is out of season, and double up on the garlic bread croutons for cozy comfort.
Recipe Notes & Chef’s Commentary
- This soup is incredibly versatile. Feel free to substitute the cheese tortellini with spinach or mushroom-filled varieties if you prefer.
- The garlic bread croutons can be made ahead and stored in an airtight container for up to 3 days, perfect for quick weeknight meals.
- For an extra protein boost, consider stirring in cooked chicken sausage or turkey meatballs—check out the Creamy Tomato Basil Turkey Meatball Soup for inspiration on flavor combinations.
- If you want a lighter version, swap the heavy cream for half-and-half or coconut milk, though this will change the texture slightly.
Best Ways to Store
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It reheats beautifully on the stove over low heat; just stir occasionally to prevent sticking. Because the tortellini can absorb liquid, you might want to add a splash of vegetable broth or water when reheating to restore the soup’s creamy consistency.
The garlic bread croutons are best served fresh but can be kept in an airtight container at room temperature for up to 3 days. If they lose their crunch, pop them back in the oven for a few minutes to revive their crispness.
Ask the Chef
Can I use gluten-free tortellini in this soup?
Absolutely! Gluten-free tortellini works wonderfully in this recipe. Just keep an eye on cooking times, as they can vary slightly by brand.
What can I substitute for heavy cream?
If you prefer a lighter option, try half-and-half or whole milk, though the soup won’t be quite as rich. Coconut milk is a good dairy-free alternative and adds a subtle sweetness that pairs nicely with the tomato and basil.
Can I make this soup ahead of time?
Yes! The soup tastes even better the next day as the flavors have more time to meld. Make the soup, cool it completely, and refrigerate. Reheat gently on the stove and add fresh basil before serving. Prepare the garlic bread croutons fresh for best texture.
How do I keep the garlic bread croutons from getting soggy in the soup?
To maintain crunch, add the croutons just before serving rather than letting them sit in the soup. Alternatively, serve the croutons on the side so everyone can add as many as they like.
Reader Favorites
- Creamy Tomato Basil Turkey Meatball Soup – another comforting soup packed with protein and flavor.
- Creamy Tomato Basil Tortelloni With Chicken Sausage Turkey – a hearty pasta dish with a similar flavor profile perfect for dinner nights.
- Classic Tomato Basil Soup – a lighter take on this timeless favorite.
- Garlic Butter Toasted Baguette – learn how to make the perfect garlic bread to complement any meal.
Bring It Home
Serving this Creamy Tomato Basil Tortellini Soup with Garlic Bread Croutons is like bringing a little warmth and comfort to your day. It’s a dish that’s simple enough for weeknights but impressive enough for guests. The creamy richness paired with the herbaceous brightness of basil and the crispy garlic bread croutons makes every bite a delight. Whether you’re cozying up on a cold evening or just want a satisfying meal, this recipe invites you to savor every spoonful. Give it a try, and you might just find yourself making it again and again!
Share on Pinterest
Creamy Tomato Basil Tortellini Soup with Garlic Bread Croutons
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in your soup pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant but not browned.
- Pour in the crushed tomatoes and vegetable broth. Stir to combine, then add the dried basil, dried oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and let simmer for 15 minutes to allow the flavors to meld.
- Add the cheese tortellini directly into the simmering soup. Cook according to package instructions, typically around 3-5 minutes, until the tortellini are tender and cooked through.
- Lower the heat to medium-low and stir in the heavy cream. Add the chopped fresh basil and adjust seasoning with additional salt and pepper if needed. Keep the soup warm while you prepare the garlic bread croutons.
- Preheat your oven to 375°F (190°C). In a small bowl, mix the softened butter with garlic powder. Arrange the baguette slices on a baking sheet and spread the garlic butter mixture evenly on each slice. Toast in the oven for 8-10 minutes or until golden brown and crisp.
- Ladle the creamy tomato basil tortellini soup into bowls. Top with a handful of garlic bread croutons for that irresistible crunch and flavor contrast. Enjoy immediately!
Notes
- This soup is versatile; try spinach or mushroom tortellini for variety.
- Garlic bread croutons can be made ahead and stored airtight for up to 3 days.
- For a lighter soup, substitute heavy cream with half-and-half or coconut milk.
