Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 28 oz canned diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 9 oz cheese tortellini
- 1 cup heavy cream
- to taste fresh basil leaves, for garnish (optional)
- to taste grated Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until soft and translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
- Pour in the canned diced tomatoes (with juices) and vegetable broth. Stir to combine.
- Add Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the cheese tortellini. Cook according to the package instructions, usually about 5-7 minutes, until the tortellini are tender.
- Stir in the heavy cream and let the soup simmer for an additional 3-5 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning, if necessary. Serve hot, garnished with fresh basil and grated Parmesan cheese, if desired.