Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups diced tomatoes (canned or fresh)
- 4 cups vegetable or chicken broth
- 1 package (9 oz) tortellini (cheese or spinach-filled)
- 1 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
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 1 minute until fragrant.
- Stir in diced tomatoes and cook for 5 minutes, allowing flavors to meld.
- Pour in broth and bring to a boil.
- Add tortellini and cook according to package instructions, usually about 3-5 minutes.
- Stir in chopped basil and season with salt and pepper.
- Serve hot, topped with grated Parmesan cheese and extra basil if desired.
Notes
- Use fresh or canned diced tomatoes for best flavor.
- Adjust the seasoning to taste, adding red pepper flakes for a spicy kick.
- This soup can be made vegetarian by using 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: 950mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg