Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated tortellini
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup heavy cream (optional for creaminess)
- 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.
- Stir in minced garlic and cook for 1 minute.
- Pour in crushed tomatoes and vegetable broth, bring to a simmer.
- Add tortellini and red pepper flakes, cook until tortellini is tender, about 5-7 minutes.
- Stir in heavy cream if using, season with salt and pepper.
- Garnish with fresh basil and Parmesan before serving.
Notes
This soup is versatile; you can use fresh or canned tomatoes, and adjust the spice level with red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 Kcal
- Sugar: 10g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg