Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) 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, for garnish
- 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 another minute.
- Pour in crushed tomatoes and vegetable broth, stirring well. Bring to a boil.
- Reduce heat to simmer and add dried basil, oregano, salt, and pepper. Cook for 10 minutes to develop flavors.
- Add tortellini to the soup and cook until tender, about 5 minutes.
- Serve hot, garnished with fresh basil and grated Parmesan cheese.
Notes
- You can replace vegetable broth with chicken broth for a richer flavor.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- This soup pairs well with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg