Ingredients

1 Tbs olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, divided

½ tsp Italian seasoning

¼ tsp granulated garlic

¼ tsp onion powder

¼ tsp salt

⅛ tsp freshly ground black pepper

2 ½ cups vegetable broth

1 zucchini, quartered and sliced

1 (9 oz) pkg cheese tortellini

½ cup heavy whipping cream

½ cup freshly grated Parmesan cheese

Directions

Step 1

Heat olive oil in a saucepan until shimmering over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add 1/2 of diced tomatoes with liquid. Season with Italian seasoning, garlic, onion powder, salt, and pepper. Stir to combine.

Step 2

Add in half of the diced tomatoes with liquid. Add in Italian seasoning, salt, pepper, garlic granules and onions powder. Stir to combine.

Step 3

Pour remaining tomatoes into a bowl and puree with an immersion blender. Add to sauce with vegetable broth.

Step 4

Mix in zucchini and tortellini. Cover and cook until tortellini float on the top and are cooked through, 8 to 10 minutes.

Step 5

Stir in cream and cheese until well combined. Taste and adjust seasoning to taste. Serve immediately.