One-Pot Creamy Tomato Tortellini Soup

Sue Perkins

Sue made this for one of our Relief Society luncheons.  The rave reviews left everyone begging for this recipe to be included!

1 medium (or 1 cup) onion, diced
3 cloves garlic, minced
1 tsp. olive oil
1 sprig fresh (or 1/2 tsp. dried) rosemary, chopped
1 (28 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
1/2 tsp. dried oregano
4 large fresh (or 1/2 tsp. dried) basil leaves
1/2 tsp. salt
1/4 tsp. pepper
4 cups chicken stock
1/2 cup heavy cream
20 oz. three-cheese tortellini
1/2 cup shredded parmesan cheese + extra for garnish
salt and pepper to taste (optional)
fresh basil to garnish
shredded parmesan to garnish

1. Place the onion, garlic, olive oil and rosemary in a 6 quart soup pot or dutch oven.  Sauté over medium heat for 5 minutes or until the onions are translucent.
2. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock and heavy cream and stir to combine.  Simmer for 20 minutes.
3. Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
4. Stir in the parmesan cheese.
5. Serve and garnish with fresh basil and parmesan if desired.