Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 ounces) refrigerated tortellini
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 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.
- Add minced garlic and cook for another minute.
- Pour in crushed tomatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 10 minutes to let flavors meld.
- Add tortellini, basil, oregano, salt, and pepper. Cook according to package instructions until tortellini is tender, about 5 minutes.
- Serve hot garnished with fresh basil leaves and grated Parmesan cheese.
Notes
- You can substitute fresh basil for dried for a fresher flavor.
- Add a splash of cream for extra richness.
- Vegetarian and vegan options can be achieved by using dairy-free Parmesan and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 15mg