Tortellini and Tomato Soup

By jenncrose

Ingredients

• 2 14 oz. Contadina® Diced Tomatoes
• 6 oz. Contadina® Tomato Paste
• 2 Tbsp. olive oil
• 1 cup chopped onion
• 3 garlic cloves finely chopped
• 2 14 oz. chicken broth
• 1 cup carrots sliced
• 3 Tbsp. fresh parsley chopped
• 2 tsp. basil dried and crushed
• 2 tsp. oregano dried and crushed
• 1/4 tsp. pepper
• 9 oz. tortellini; tortelloni refrigerated cheese tortellini, uncooked
• 1/2 cup parmesan cheese grated

Details

Servings 1
Adapted from contadina.com

Preparation

Step 1

Directions

1. Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, 2 to 3 minutes.
2. Stir in undrained tomatoes, broth, tomato paste, carrots, parsley, basil, oregano and pepper; cover. Bring to boil. Reduce heat to low; cook, stirring occasionally, 20 minutes.
3. Stir in tortellini; cook 6 to 7 minutes or until tortellini are tender. Stir in cheese just before serving.