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In a large pot, heat olive oil over medium-high
heat. Add the onion and garlic, cooking and
stirring until onion is tender (about 2-3
minutes).
Stir in the diced tomatoes, tomato sauce, Italian
seasoning, beef broth, and meatballs. Bring to a
simmer and cook, uncovered, for 20 minutes.
Add tortellini to the soup and cook for an
additional 7 minutes, or until pasta is tender.
Stir in Parmesan cheese. Season with salt and
pepper, to taste.
Serve soup immediately, and garnish with
additional cheese and fresh basil.
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