Ingredients
Scale
- 1 tablespoon olive oil
- 1 shallot, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 cup tortellini (fresh or frozen)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped shallot and cook until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes to let flavors meld.
- Add tortellini and cook according to package instructions, about 3-5 minutes.
- Serve hot, garnished with fresh basil and Parmesan cheese.
Notes
- You can use fresh or frozen tortellini; adjust cooking time accordingly.
- For a creamier version, stir in a splash of heavy cream just before serving.
- Store leftovers in an airtight container for up to 2 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 10mg