Ingredients

• 1 tablespoon olive oil
• 1 small onion , finely chopped
• 3 cloves garlic , minced
• 1 , 14.5 ounce
• 0.5 teaspoons Italian seasoning
• 0.25 teaspoons granulated garlic
• 0.25 teaspoons onion powder
• 0.25 teaspoons salt
• 0.13 teaspoons freshly ground black pepper
• 2.5 cups vegetable broth
• 1 zucchini , quartered and sliced
• 1 , 9 ounce
• 0.5 cups heavy whipping cream
• 0.5 cups freshly grated Parmesan cheese

Instructions

1. 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.
2. 2 Add in half of the diced tomatoes with liquid. Add in Italian seasoning, salt, pepper, garlic granules and onions powder. Stir to combine.
3. 3 Pour remaining tomatoes into a bowl and puree with an immersion blender. Add to sauce with vegetable broth.
4. 4 Mix in zucchini and tortellini. Cover and cook until tortellini float on the top and are cooked through, 8 to 10 minutes.
5. 5 Stir in cream and cheese until well combined. Taste and adjust seasoning to taste. Serve immediately.

Nutrition per serving