Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 package (9 oz) tortellini (cheese or spinach-filled)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
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 about 30 seconds until fragrant.
- Add diced tomatoes, broth, basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes to allow flavors to meld.
- Add tortellini to the soup and cook according to package instructions until tender, about 3-5 minutes.
- Serve hot, garnished with fresh basil leaves.
Notes
- You can add spinach or kale for extra greens.
- Using fresh tomatoes instead of canned can enhance flavor.
- Adjust seasoning to taste for a spicier or milder soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg