Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups diced tomatoes (canned or fresh)
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated tortellini
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes to develop flavors.
- Add tortellini to the soup and cook according to package instructions, about 3-5 minutes until tender.
- Serve hot, topped with grated Parmesan and fresh basil leaves.
Notes
- You can use fresh tomatoes for a more intense flavor. Adjust cooking time accordingly.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg