Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 ounces) refrigerated tortellini
- 1/2 cup heavy cream
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, 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.
- Stir in garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add tortellini to the soup and cook according to package instructions, about 5-7 minutes.
- Stir in heavy cream and cook for another 2 minutes until heated through.
- Serve hot, garnished with chopped basil and Parmesan cheese.
Notes
- You can use fresh basil instead of dried for a more vibrant flavor.
- For a vegan version, substitute heavy cream with coconut milk or almond milk.
- This soup pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg