Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) crushed tomatoes
- 1 package (9 oz) refrigerated tortellini
- 1/2 cup heavy cream
- Fresh basil leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
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.
- Reduce heat and simmer for 10 minutes to develop flavors.
- Add tortellini and cook according to package instructions, about 3-5 minutes.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, garnished with chopped basil and Parmesan cheese.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Use fresh basil for the best flavor.
- Make this soup ahead and reheat for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg