Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups ripe tomatoes, chopped
- 4 cups vegetable broth
- 1 package (9 oz) cheese tortellini
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Stir in chopped tomatoes and cook for 10 minutes until soft.
- Add vegetable broth and bring to a boil.
- Reduce heat and add tortellini; cook according to package instructions, about 3-4 minutes.
- Stir in heavy cream and dried basil, season with salt and pepper.
- Simmer for another 2 minutes until heated through.
- Serve hot, garnished with fresh basil leaves.
Notes
- You can substitute with gluten-free tortellini for a gluten-free version.
- For a spicier kick, add red pepper flakes during sautéing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 330 kcal Kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 30 mg