The summers best crop of tomatoes are no match for my Creamy Tomato Basil Soup with Tortellini, it’s jam packed with flavor.
If you don’t have tortellini on hand, make it without and serve it alongside a fresh grilled cheese sandwich and you’ll have dinner on the table in minutes!
Creamy Tomato Basil Soup with Tortellini
2 28 ounce cans of crushed tomatoes
1 28 ounce can of diced tomatoes
1 14 ounce can chicken stock
2 tablespoons grated onion
1 package fresh basil or 1 packed cup from your garden.
1 teaspoon sugar
1 cup heavy cream or fat free half and half
2 tablespoons butter
Fresh Ground pepper to taste.
1 pound package of 4 cheese tortellini
In a large soup pot, bring tomatoes, chicken stock, sugar and onion to a boil. Reduce heat and simmer for 10 minutes. Cut basil in a shifinade and add to the pot and simmer for a few more minutes. Puree soup if desired with an immersion blender. Add tortellini to the pot and continue to simmer until the pasta rises to the top and is al dente. Reduce heat to low, stir in cream and finish with butter.
*Tip- If you don’t have fresh basil; you can make this dish with dried, just add 2 tablespoons when you add the tomatoes to the pot.