# What You'll Need:
→ Vegetables & Aromatics
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 (28-ounce) can crushed tomatoes
05 - 1 cup tomato sauce (passata)
06 - 2 cups vegetable broth
07 - 1 teaspoon sugar (optional)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Dairy
10 - 1/2 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
→ Pasta
12 - 10 ounces refrigerated cheese tortellini
→ Herbs
13 - 1/2 cup fresh basil leaves, chopped
→ Garnish
14 - Additional grated Parmesan cheese
15 - Fresh basil leaves
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, approximately 4 to 5 minutes.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Pour in crushed tomatoes, tomato sauce, and vegetable broth. Season with sugar, salt, and black pepper. Bring the mixture to a simmer.
04 - Allow the mixture to simmer uncovered for 10 minutes, stirring occasionally.
05 - Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a countertop blender and return the soup to the pot.
06 - Stir in heavy cream and grated Parmesan until fully combined and warmed through.
07 - Add refrigerated cheese tortellini and cook according to package instructions, typically 3 to 5 minutes, until tender.
08 - Stir in chopped fresh basil leaves just prior to serving.
09 - Ladle the soup into bowls and garnish with additional grated Parmesan and fresh basil leaves.
