Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated or frozen tortellini (vegetarian or vegan)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Stir well, bringing the mixture to a gentle boil. Add dried basil and oregano, then season with salt and pepper to taste.
- Reduce heat and let the soup simmer for about 10 minutes to allow flavors to meld. Stir occasionally to prevent sticking.
- Add the tortellini to the simmering soup and cook according to package instructions, usually about 5-7 minutes, until tender.
- Once the tortellini is cooked, ladle the soup into bowls. Garnish with fresh basil or parsley and serve immediately. Optionally, drizzle with olive oil or sprinkle with vegan cheese.
Notes
- Use quality crushed tomatoes for rich flavor.
- Adjust seasoning with additional herbs or spices as desired.
- For a creamier texture, stir in coconut milk or dairy-free cream at the end.
- This soup can be made vegan by choosing vegan tortellini and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg