Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups canned crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated tortellini
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil and parsley, chopped
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes and vegetable broth, bring to a boil.
- Reduce heat and add dried basil, oregano, salt, and pepper. Simmer for 10 minutes.
- Add tortellini and cook according to package instructions, about 3-5 minutes.
- Stir in chopped fresh herbs, serve hot with grated Parmesan cheese.
Notes
- You can substitute fresh herbs for dried if preferred.
- For a creamier texture, add a splash of heavy cream before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg