Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 1 teaspoon/5g)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1/4 teaspoon red pepper flakes (1.25 ml) (optional, for a little kick!)
  • 28 ounces (794g) crushed tomatoes (US Customary) / 800g (Metric)
  • 4 cups (946 ml) vegetable broth (US Customary) / 950ml (Metric)
  • 1 cup (237 ml) heavy cream (US Customary) / 240ml (Metric)
  • 1/2 cup (about 56g) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste
  • 20 ounces (567g) cheese tortellini, fresh or frozen (US Customary) / 570g (Metric)
  • Fresh basil leaves, chopped (optional)
  • Extra Parmesan cheese (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, oregano, 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. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld. Season with salt and pepper to taste.
  4. Add tortellini to the soup and cook according to package directions (usually 3-5 minutes for fresh, slightly longer for frozen), or until tender.
  5. Remove from heat. Stir in heavy cream and Parmesan cheese until melted and smooth.
  6. Ladle into bowls and garnish with fresh basil and extra Parmesan cheese, if desired. Serve immediately.