Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated tortellini
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes to blend flavors.
- Add tortellini to the broth and cook according to package instructions, about 3-5 minutes.
- Serve hot, garnished with fresh basil and grated Parmesan cheese.
Notes
- You can substitute vegetable broth with chicken broth for a richer flavor.
- For a creamier soup, stir in a splash of heavy cream before serving.
- This soup freezes well for leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 20 mg