Recipe Instructions:
Ingredients:
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup heavy cream
• 250g cheese tortellini (fresh or frozen)
• Fresh basil leaves, thinly sliced (for garnish, optional)
Instructions:
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
2. Pour in crushed tomatoes and vegetable or chicken broth. Stir in dried basil, dried oregano, salt, and pepper. Bring the mixture to a simmer.
3. Reduce heat to low and add heavy cream, stirring until well combined. Let it simmer gently for about 10 minutes, stirring occasionally.
4. Meanwhile, cook the cheese tortellini according to package instructions in a separate pot. Drain and set aside.
5. Once the soup has simmered and flavors have melded, add the cooked tortellini to the soup. Stir gently to combine and let it simmer for another 2-3 minutes.
6. Taste and adjust seasoning if needed. If the soup is too thick, you can add a bit more broth or cream to reach desired consistency.
7. Serve hot, garnished with thinly sliced fresh basil leaves if desired.
