Description
A delicious and creamy soup featuring tortellini and tomatoes, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth, and stir in the basil and oregano. Bring to a simmer.
- Add the tortellini and cook according to package instructions until tender.
- Stir in the heavy cream and heat through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
- This soup can be stored in the fridge for up to 3 days.
- Freeze leftovers in an airtight container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg