Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups diced tomatoes (fresh or canned)
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated or frozen tortellini
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and cook for 1 minute more.
- Pour in diced tomatoes and vegetable broth. Bring to a boil.
- Reduce heat and add dried basil, oregano, salt, and pepper. Simmer for 10 minutes.
- Add tortellini and cook according to package instructions until tender.
- Garnish with fresh basil leaves before serving. Enjoy hot.
Notes
- You can substitute fresh tomatoes for canned in peak season.
- For extra flavor, add a pinch of red pepper flakes.
- This soup pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 5mg