Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced (2 cloves)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 4 cups vegetable broth (950ml)
  • 1 teaspoon dried basil (5ml)
  • ½ teaspoon dried oregano (2.5ml)
  • ¼ teaspoon red pepper flakes (1.25ml) (optional)
  • Salt and freshly ground black pepper to taste
  • 9 ounces cheese tortellini (255g), fresh or frozen
  • ½ cup heavy cream (120ml) (optional, for extra richness)
  • 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 until fragrant, about 1 minute.
  2. Stir in crushed tomatoes, tomato sauce, vegetable broth, basil, oregano, and red pepper flakes (if using). Season with salt and pepper.
  3. Bring the soup to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
  4. Add tortellini to the soup and cook according to package directions, usually until they float to the surface and are tender.
  5. Stir in heavy cream (if using) for extra richness. Ladle into bowls and garnish with fresh basil and grated Parmesan cheese. Serve immediately.