Creamy Tomato Tortellini Soup

By gvcathy

Ingredients

• 1 TBS olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 2 bay leaves
• dash of crushed red pepper flakes
• 2 - 28oz. cans of seasoned diced tomatoes
• 4 cups low sodium, fat free chicken broth
• 1 TBS granulated sugar
• salt and pepper, to taste
• 6 cups of Rosetto® frozen cheese tortellini (about a bag and a half)
• 1/2 cup fat free half and half
• 1/4 cup chopped fresh basil
• basil and Parmesan cheese, for garnish (optional)

Details

Servings 1
Adapted from reneeskitchenadventures.com

Preparation

Step 1

Heat oil in a large stock pot or dutch oven on med-high. Add onion and cook for about 5 minutes or until it begins to get tender and translucent. Add garlic and cook another 1-2 minutes, or until fragrant.

Add bay leaves and crushed red pepper. Add canned tomatoes, chicken broth, and sugar. Stir and bring to boil. Turn down to simmer and cook until onions are soft. (about 30 minutes or so).

With immersion blender, blend the soup until smooth. Test for salt and pepper and add as needed.

Turn heat back up to med-high and bring to boil. Add in the frozen tortellini. Cook until the pasta is tender and floats to the top. (about 5 minutes). Take off heat and add in the half and half and the basil. Stir.

Garnish with additional basil and Parmesan cheese, if desired.

Serves 8, 7 points plus/serving