Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated tortellini
- 1/2 cup heavy cream
- Fresh basil leaves
- Grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add crushed tomatoes and vegetable broth, bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add tortellini and cook according to package instructions, about 3-5 minutes.
- Stir in heavy cream, season with salt and pepper.
- Serve hot, garnished with fresh basil and Parmesan.
Notes
- Use fresh basil for the best flavor.
- Refrigerate leftovers and reheat gently on the stove.
- For a vegan version, substitute heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg