Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 package (9 ounces) tortellini
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat.
- Add diced onion and sauté until translucent, about 4-5 minutes.
- Stir in minced garlic and sauté until fragrant, about 1 minute.
- Add crushed tomatoes and broth; bring to a simmer.
- Season with salt and pepper; let cook for 10 minutes to meld flavors.
- Add tortellini and cook according to package instructions.
- Stir in heavy cream and heat through.
- Adjust seasoning as necessary.
- Serve hot, garnished with fresh basil and grated Parmesan.
Notes
Use high-quality canned tomatoes for best flavor; fresh basil brightens the dish at the end. Adjust consistency by simmering uncovered for a thicker soup.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg