Half of my kids hate tomato soup while the rest of us love it, but for some reason even my tomato-soup-haters happily eat this and go back for seconds. I credit the tortellini, they're such a fun and tasty addition! I came up with this soup using almost all pantry staples which means I am sure to have almost everything on hand on any given night that I need a quick and easy meal. But feel free to use fresh chopped onions and minced garlic sauteed in olive oil before adding the remaining ingredients, and even better, fresh basil if you have it!
Tomato Tortellini Soup
3 (28 oz.) cans whole peeled tomatoes
2 quarts chicken broth
2 TBSP. dried minced onion 'or' 1 TBSP. onion powder
2-3 tsp. dried basil
1 TBSP. sugar
1 - 1 1/4 tsp. Kosher salt
1 tsp. garlic powder
freshly ground black pepper to taste
2 cups heavy cream
1/2 - 1 cup shredded Parmesan cheese
3 (19 oz.) bags frozen cheese tortellini
Puree tomatoes in blender until smooth. In large stock pot, combine tomatoes, broth, onions, basil, sugar, salt, garlic and pepper. Bring to boil over medium heat. Reduce heat and simmer for about 10-15 min.Add tortellini and bring back to boil and let cook about 10-15 min. until tortellini are cooked through.
Stir 1/2 cup hot soup into heavy cream to temper. Add tempered cream and Parmesan cheese to soup. Heat through but don't boil. Serve. Makes about 12-15 servings.
