Description
A comforting and quick Italian soup featuring cheese tortellini and a bright tomato base, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 ounces) refrigerated tortellini
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to brown it.
- Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, then bring the soup to a gentle simmer.
- Add the refrigerated tortellini to the simmering soup. Cook, stirring occasionally, until the tortellini are tender according to the package directions, usually 3–5 minutes.
- Taste and season with salt and freshly ground black pepper. Remove from heat and ladle into bowls. Garnish with torn fresh basil or chopped parsley and serve right away.
Notes
For a silkier finish, stir in a splash of cream or mascarpone off the heat.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 5mg
Keywords: tomato soup, tortellini soup, vegetarian soup, Italian recipes