Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups canned crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated tortellini
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Cook chopped onion until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Pour in crushed tomatoes and vegetable broth, bring to a boil.
- Reduce heat and add dried basil, oregano, salt, and pepper.
- Simmer for 15 minutes to develop flavor.
- Add tortellini and cook until tender, about 5 minutes.
- Serve hot, garnished with fresh basil and Parmesan cheese.
Notes
- Feel free to substitute with gluten-free tortellini for a gluten-free option.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 310 Kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg