Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) dried Italian seasoning
  • ¼ teaspoon (1.25ml) red pepper flakes (optional)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 4 cups (950ml) vegetable broth (or chicken broth)
  • 1 cup (240ml) heavy cream
  • Salt and freshly ground black pepper, to taste
  • 20 ounces (567g) cheese-filled tortellini (fresh or refrigerated)
  • Fresh basil leaves, chopped
  • Grated Parmesan cheese

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, Italian seasoning, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Stir in crushed tomatoes and vegetable broth. Bring to a simmer.
  3. Add tortellini to the soup and cook according to package directions, usually 3-5 minutes, or until tender.
  4. Stir in heavy cream. Season with salt and pepper to taste. Heat through, but do not boil.
  5. Ladle soup into bowls. Garnish with fresh basil and grated Parmesan cheese. Serve immediately.