Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 28 ounces crushed tomatoes
- 4 cups vegetable broth
- 9 ounces cheese tortellini
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic, oregano, and red pepper flakes (if using) and cook for 1 minute, or until fragrant.
- Pour in crushed tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add cheese tortellini and cook according to package directions, usually about 3-5 minutes, or until tender.
- Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Heat through, but do not boil.
- Ladle soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese.
Notes
For a richer flavor, use roasted garlic instead of minced garlic. You can also add a splash of balsamic vinegar for extra tang. Feel free to add cooked ground beef or Italian sausage for a heartier soup. Baby spinach or kale can be stirred in during the last few minutes of cooking for added nutrients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg