Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups diced tomatoes (canned or fresh)
- 4 cups vegetable broth
- 1 package (9 oz) cheese tortellini
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, chopped
- Grated Parmesan cheese
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 until fragrant.
- Stir in diced tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes to allow flavors to meld.
- Add tortellini and cook according to package instructions, about 4-6 minutes.
- Serve hot, garnished with chopped basil and grated Parmesan cheese.
Notes
- You can use fresh or canned tomatoes based on availability.
- Adjust the seasoning to your taste, adding crushed red pepper for some heat.
- This soup pairs well with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 30mg