Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 package (9 oz) cheese tortellini
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and cook for 1 minute.
- Pour in crushed tomatoes and vegetable broth, then stir in Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 10 minutes to develop flavors.
- Add tortellini to the soup and cook according to package instructions, about 3-5 minutes.
- Stir in grated Parmesan cheese and cook for another minute.
- Garnish with fresh basil leaves before serving hot.
Notes
- You can substitute chicken broth for a richer flavor.
- Add a splash of heavy cream for extra creaminess.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 25mg