Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups canned crushed tomatoes
- 4 cups vegetable broth
- 1 cup tortellini (fresh or frozen)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add tortellini and cook according to package instructions, usually about 3-5 minutes.
- Reduce heat to low and stir in heavy cream. Season with salt and pepper.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.
Notes
- You can use frozen tortellini for convenience.
- For a gluten-free version, opt for gluten-free tortellini.
- Adjust cream quantity for desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 350 kcal Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg