# What You Need:
→ Vegetables & Aromatics
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 (28-ounce) can crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 teaspoon sugar (optional)
07 - 1/2 teaspoon salt, or to taste
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Dairy & Cream
10 - 3/4 cup heavy cream
11 - 1/2 cup grated Parmesan cheese, plus more for garnish
→ Pasta
12 - 10 ounces refrigerated cheese tortellini
→ Herbs
13 - 1/4 cup fresh basil leaves, chopped, plus extra for garnish
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 4 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Pour in crushed tomatoes and vegetable broth. Stir in sugar if using, salt, black pepper, and crushed red pepper flakes.
04 - Bring mixture to a simmer, cover, and cook for 10 minutes to meld flavors.
05 - Stir in heavy cream and Parmesan cheese. Use an immersion blender or regular blender in batches to purée until smooth, if desired.
06 - Return soup to a gentle simmer. Add cheese tortellini and cook according to package instructions, about 4 to 6 minutes, until tender.
07 - Stir in chopped basil. Taste and adjust salt and seasoning as needed.
08 - Ladle into bowls, garnish with extra Parmesan and basil leaves, and serve warm.
