Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 package (9 ounces) refrigerated tortellini
- 1 teaspoon dried basil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in crushed tomatoes and vegetable broth, bring to a simmer.
- Stir in dried basil, thyme, salt, and pepper.
- Add tortellini to the soup and cook according to package instructions, about 3-5 minutes.
- Serve hot, garnished with fresh basil and grated Parmesan cheese.
Notes
- Feel free to add cooked spinach or kale for extra greens.
- You can substitute with gluten-free tortellini for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 15mg