Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 9 oz (about 1 package) refrigerated tortellini
- 1 teaspoon dried basil
- 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.
- Stir in minced garlic and cook for another minute.
- Add crushed tomatoes, vegetable broth, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes to meld flavors.
- Add tortellini and cook until tender, about 8 minutes.
- Serve hot, garnished with fresh basil and Parmesan cheese.
Notes
- Use fresh basil for best flavor or substitute with dried basil.
- For a vegan version, omit Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 9g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg