Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups diced tomatoes (canned or fresh)
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated tortellini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 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 diced tomatoes, vegetable broth, dried oregano, and dried basil. Bring to a boil.
- Lower heat and simmer for 10 minutes to let flavors meld.
- Add tortellini to the soup and cook according to package instructions, about 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.
Notes
- Use fresh or canned diced tomatoes for the best flavor.
- Adjust the seasoning with salt and pepper as needed.
- For a vegan version, skip Parmesan cheese or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 8 g
- Sodium: 880 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 25 mg