4cupstomato juiceplus additional for thinning, if needed
214.5 ozcans petite diced basil, garlic oregano tomatoes
215 ozcans tomato sauce
1Tbspsugar
1tspdry Italian seasoning
1/2tspgranulated garlic
119 ozpackage frozen cheese tortellini
3Tbspchopped fresh basil
2Tbspgrated Parmesan cheeseplus additional for serving
1/2cupcream or half & half
Instructions
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.
Notes
Adjust cooking time when using refrigerated (3-5 minutes) or dry tortellini (10-12 minutes)