Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup tortellini (fresh or frozen)
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Add tortellini and cook according to package instructions, usually 3-5 minutes for fresh or frozen.
- Reduce heat to low, stir in heavy cream and Italian seasoning. Season with salt and pepper.
- Simmer for 2 minutes to blend flavors. Garnish with fresh basil before serving.
Notes
- For a vegan version, substitute heavy cream with coconut milk or cashew cream.
- Use fresh tortellini for best flavor or frozen for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg