Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated tortellini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in crushed tomatoes and vegetable broth, then stir in oregano and basil. Bring to a simmer.
- Add tortellini to the simmering soup and cook until tender, about 8 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.
Notes
- Use fresh basil for a more vibrant flavor.
- Can substitute with gluten-free tortellini for a gluten-free version.
- Great with a slice of crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg