Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 4 cups vegetable broth (or chicken broth for a richer flavor) (950ml)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 1 (9 ounce) package refrigerated cheese tortellini (255g)
  • ½ cup heavy cream (120ml)
  • Fresh basil leaves, chopped, for garnish
  • Grated Parmesan cheese, for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in the crushed tomatoes and vegetable broth. Stir in the oregano and basil. Season with salt and pepper to taste.
  3. Bring the soup to a simmer, then reduce heat and cook for 10 minutes to allow the flavors to meld.
  4. Add the tortellini to the soup and cook according to package directions, usually about 3-5 minutes, or until tender.
  5. Stir in the heavy cream and heat through. Do not boil.
  6. Ladle the soup into bowls and garnish with fresh basil and grated Parmesan cheese. Serve hot. Enjoy this easy tortellini soup!