Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 package (9 ounces) refrigerated or frozen tortellini
- 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.
- Stir in minced garlic and cook for another minute.
- Add crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Cook tortellini separately according to package instructions; drain.
- Add cooked tortellini to the soup and heat through for 5 minutes.
- Serve hot, garnished with fresh basil and Parmesan cheese.
Notes
- You can substitute fresh basil for dried for a more vibrant flavor.
- This soup pairs well with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 15mg