Creamy Tomato Basil Tortellini Soup Easy and Delicious

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes (optional for heat)
• to taste Salt and pepper
• 2 cups fresh basil leaves, roughly chopped
• 1 cup heavy cream
• 9 oz cheese tortellini
• for garnish Fresh basil and Parmesan cheese

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic and cook for an additional minute, until fragrant.
3. Pour in the crushed tomatoes and vegetable broth. Stir to combine and bring the mixture to a gentle boil.
4. Add the dried oregano, red pepper flakes (if using), salt, and pepper. Reduce the heat to low and let simmer for 15 minutes.
5. Incorporate the fresh basil leaves and heavy cream into the soup, stirring well to ensure everything is combined.
6. Add the cheese tortellini and cook according to the package instructions (usually about 5-7 minutes), until the tortellini is tender and cooked through.
7. Taste and adjust seasoning if necessary, adding more salt, pepper, or basil as desired.
8. Remove from heat and let cool slightly before serving.