Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 package (9 ounces) refrigerated tortellini
- 1 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
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 1 minute.
- Add crushed tomatoes, vegetable broth, and Italian seasoning. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add tortellini and cook according to package instructions, about 3-5 minutes.
- Stir in chopped basil and season with salt and pepper.
- Serve hot, garnished with grated Parmesan cheese.
Notes
- For a vegan version, skip cheese or use a plant-based alternative.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg