Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated tortellini, cheese or spinach-filled
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, 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 to combine. Bring to a simmer.
- Stir in dried basil, oregano, salt, and pepper. Let simmer for 10 minutes to blend flavors.
- Add tortellini to the soup and cook according to package instructions, usually about 3-5 minutes, until tender.
- Taste and adjust seasoning as needed. Garnish with fresh basil leaves and sprinkle with grated Parmesan before serving.
Notes
- Use good-quality canned tomatoes for the best flavor.
- Feel free to add vegetables like spinach or zucchini for extra nutrition.
- Serve 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: 350 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 20mg