Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups cherry tomatoes, halved
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated or frozen tortellini
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add cherry tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes to develop flavors.
- Add tortellini to the soup and cook according to package instructions, about 5 minutes.
- Serve hot, garnished with fresh basil and grated Parmesan cheese.
Notes
- Use fresh cherry tomatoes for a sweeter flavor.
- Adjust seasoning to taste for preferred herbs and spices.
- Can be made vegetarian or vegan by choosing plant-based tortellini and cheese substitutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg