An easy to make soup at the end of a busy day. Creamy Tomato Tortellini Soup is bound to be a family favorite that's done in under 30 minutes
1 tablespoon Olive Oil
1 whole Medium Sized Onion, Chopped
3 whole Carrots, Chopped Fine
3 stalks Celery, Diced
4 cloves Garlic, Minced
1 pinch Red Pepper
60 ouncesCanned Tomatoes and Juice
2 teaspoons Italian Seasoning
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper Or To Taste
4 cups Chicken Stock
1 1/2 PoundsFresh Cheese Tortellini
1 cup Half & Half or Milk
1/2 cupFresh Basil, Chopped
Parmesan Cheese for serving.
In a large pot add olive oil and onion. Cook over medium-high heat until onion starts to caramelize.
Add carrots, celery, garlic and a pinch of red pepper. Cook until veggies start to soften about 2 minutes.
Add tomatoes, italian seasoning, salt, pepper and honey. Mix until well combined.
Bring to a simmer and cook for 15 minutes or until veggies are softened.
Puree in small batches in blender or with a hand held emersion blender. If you remove the hard plastic piece from the lid of the blender and cover it with a clean cloth you don't mind getting stained, it will prevent the lid from popping off causing a mess. The cloth prevents the tomato soup from splattering. Puree all of the soup until smooth.
Add the soup back to the pot and add chicken stock, stir until well combined and bring to a simmer.
Add tortellini and cook for 3 minutes or for recommended time.
Remove from heat and stir in half & half and fresh basil.