Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter or olive oil
  • 3 cloves of garlic (minced)
  • 1 small yellow onion (chopped)
  • 3/4 teaspoon Italian seasoning
  • 3 cups low-sodium vegetable stock
  • 1 can 28oz. crushed tomatoes
  • 1 15 oz. can diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 oz. fresh or frozen tortelloni or 12 oz. of tortellini

Instruction

  • In a large Dutch oven, heat up butter over medium heat. Add minced garlic and chopped onion and saute, stirring often, until the onion is just becoming translucent.
  • Add Italian seasoning and saute for 2 minutes, stirring often.
  • Add vegetable stock, crushed tomatoes and diced tomatoes to Dutch oven. Stir well.
  • Bring to simmer and cook for 5 minutes.
  • Add tortellini and cook until done, about 7 minutes. Check after 5 minutes. Stir once in a while.
  • Season with salt and pepper.
  • Remove soup from heat. Stir half and half or heavy cream if using.
  • Serve garnished with chopped parsley and/or grated Parmesan or mozzarella cheese.