Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated tortellini
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil leaves for garnish
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 until fragrant.
- Stir in crushed tomatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 10 minutes to develop flavors.
- Add tortellini and dried basil, cook according to package instructions until pasta is tender, about 5 minutes.
- Season with salt and pepper. Ladle the soup into bowls and top with grated Parmesan and fresh basil.
Notes
- You can substitute fresh basil for dried basil for a more vibrant flavor.
- For a creamier soup, stir in a splash of heavy cream before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 Kcal
- Sugar: 10g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg