Creamy Tomato Cheese Tortellini Soup
finely diced sweet onion
freshly grated black pepper
plus additional for thinning, if needed
cans petite diced basil, garlic oregano tomatoes
cans tomato sauce
dry Italian seasoning
package frozen cheese tortellini
chopped fresh basil
grated Parmesan cheese
plus additional for serving
cream or half & half
In a large soup pot or dutch oven, cook the onion in olive oil over medium high heat for 2 minutes. Add salt and pepper. Mix well.
Add tomatoes, tomato sauce, tomato juice, sugar, Italian seasoning and garlic. Mix well. Bring to a boil then lower the heat and simmer uncovered for 15 minutes.
Add frozen tortellini, mix well. Cook over medium-high for 5-7 minutes until tortellini are cooked through and soup has thickened.
Add fresh basil, Parmesan and cream. Mix well. Thin using additional cream or tomato juice at the end of cooking to your taste.
Serve immediately with additional grated Parmesan on top, if desired.
Adjust cooking time when using refrigerated (3-5 minutes) or dry tortellini (10-12 minutes)