3-Ingredient Tomato Tortellini Soup

Ingredients

• 4 cups of vegetable broth (or chicken broth for non-vegetarian options)
• 1 can (28 oz) of crushed tomatoes
• 16 oz of refrigerated tortellini (choose your favorite filling, such as cheese or spinach)
• Optional toppings: Fresh basil leaves, torn or chopped; Grated Parmesan cheese; Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven, pour in the vegetable broth and crushed tomatoes. Stir to combine.
2. Bring the mixture to a gentle boil over medium-high heat.
3. Once boiling, reduce the heat to medium-low and add the refrigerated tortellini. Cook according to package instructions, typically around 3-5 minutes.
4. Stir the soup gently to ensure the tortellini are evenly distributed throughout the soup. Taste and adjust with salt and pepper.
5. Remove the pot from the heat. Ladle the soup into bowls and top with fresh basil and grated Parmesan cheese.