Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 package refrigerated tortellini (about 9 oz)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
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 diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes to allow flavors to meld.
- Add tortellini and cook according to package instructions, about 3-5 minutes until tender.
- Remove from heat and garnish with fresh basil and grated Parmesan before serving.
Notes
- You can substitute chicken broth for a richer flavor.
- Use fresh basil for a more vibrant taste, or dried basil if fresh isn’t available.
- This soup can be stored in the fridge for up to 3 days and reheated nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 15 mg