Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups tomato sauce or crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated tortellini
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil 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.
- Stir in minced garlic and cook for another minute.
- Add tomato sauce and vegetable broth, bringing to a boil.
- Reduce heat and simmer for 10 minutes to develop flavor.
- Add tortellini to the soup and cook according to package instructions, about 3-5 minutes.
- Season with dried basil, oregano, salt, and pepper.
- Serve hot, garnished with fresh basil and Parmesan cheese.
Notes
- Use fresh basil for the best flavor.
- Adjust seasoning to taste.
- This soup can be made vegetarian or vegan by choosing dairy-free cheese and 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: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg