Ingredients
Scale
- 1 tsp extra virgin olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 56 oz. crushed tomatoes
- 4 cups chicken broth
- 2 Tbsp fresh chopped basil
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp sugar
- 9 oz. frozen three cheese tortellini
- 3/4 cup fat-free half and half
Instructions
- In a stock pot over medium heat, add the olive oil and onions. Cook until tender and translucent. Add the garlic and cook for about 1 minute until fragrant.
- Mix in the crushed tomatoes, chicken broth, basil, Italian seasoning, salt pepper and sugar. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Use an immersion blender or regular blender, blend the soup until smooth. Add the tortellini and let it simmer for 7 minutes until tortellini is cooked.
- Turn off the heat and mix in the half and half. Optional – top with more fresh basil.
