Description
A simple and comforting soup with tender tortellini in a rich tomato broth.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9 ounce) package refrigerated cheese tortellini
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a simmer.
- Add tortellini and cook according to package directions, usually 3-5 minutes, until tender.
- Stir in heavy cream and Parmesan cheese. Heat through but do not boil.
- Serve hot, garnished with fresh basil if desired.
Notes
- For a heartier soup, you can add cooked Italian sausage or shredded chicken.
- Adjust seasonings to your preference.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American