# What You Need:
→ Vegetables & Aromatics
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
→ Soup Base
04 - 1 can (28 oz) crushed tomatoes
05 - 3 cups vegetable broth
06 - 1 teaspoon sugar
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
→ Cream & Tortellini
11 - 3/4 cup heavy cream
12 - 1 package (9 oz) refrigerated cheese tortellini
→ Finishing Touches
13 - 1/2 cup fresh basil leaves, roughly chopped
14 - Freshly grated Parmesan cheese, optional
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until softened, approximately 4 minutes.
02 - Add minced garlic to the pot and cook for 1 minute, stirring constantly until fragrant.
03 - Stir in crushed tomatoes, vegetable broth, sugar, dried oregano, dried basil, salt, and pepper. Bring mixture to a simmer.
04 - Reduce heat and allow soup to simmer gently for 10 minutes, stirring occasionally.
05 - Pour in heavy cream and stir thoroughly to blend evenly into the tomato base.
06 - Add cheese tortellini to the pot and cook according to package instructions, typically 4 to 6 minutes, until just tender.
07 - Remove pot from heat and gently stir in chopped fresh basil leaves.
08 - Ladle soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve immediately.
