Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups cherry tomatoes, halved
- 4 cups vegetable broth
- 1 package (9 oz) refrigerated tortellini
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for topping
- Fresh basil for garnish
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 cherry tomatoes, vegetable broth, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes, allowing flavors to meld.
- Add tortellini to the soup and cook until tender, about 5 minutes.
- Serve hot, garnished with grated Parmesan and fresh basil.
Notes
- You can use fresh or frozen tortellini in this recipe.
- Adjust seasoning with more herbs or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg