Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups diced tomatoes (canned or fresh)
- 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, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for another 30 seconds.
- Add diced tomatoes, vegetable broth, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add tortellini and cook according to package instructions, about 3-5 minutes.
- Adjust seasoning as needed, then ladle into bowls.
- Garnish with fresh basil leaves and Parmesan cheese. Serve hot.
Notes
- Feel free to add spinach or other greens for extra nutrients.
- Use fresh tomatoes in season for optimal flavor.
- Can be made gluten-free by using gluten-free tortellini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg