Tomato Tortellini Soup
adapted from Mrs. Scwartz's Kitchen using PreventionRD's tomato soup
1 tablespoon extra-virgin olive oil
1 medium red onion, finely chopped
pinch of Kosher salt
4 cloves minced garlic
28 oz can crushed tomatoes (no added salt)
1 1/2 cups low-sodium vegetable or chicken broth
1 tablespoon fresh oregano leaves, chopped
1) Heat the olive oil in a 4-quart pot over medium heat. When the oil is hot, add the onion and salt and sweat for 2 minutes. Add the garlic and continue to sweat for 2 more minutes.
2) Add the tomato, broth, and oregano and bring to a simmer for 10 to 15 minutes.
3) Blend soup in a blender or by using an immersion blender (you can also omit this step for a slightly chunky soup).
Additions to the soup
1 package (9 ounces) refrigerated cheese tortellini
2 cups vegetable/chicken broth
2 cups fat free half and half
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
2 teaspoons Italian Seasoning
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
1) To the tomato soup, add the half and half, chicken broth, sundried tomatoes, and spices. Bring to a simmer.
2) Once simmering, drop tortellini into the soup. Cook according to package directions (about 8 to 10 minutes).
3) Scoop into bowls and serve topped with parmesan cheese.
I loved the tortellini in the soup since it made it a little heartier and filling. The tomato soup was delicious, the flavor developed really well on the stove and was even better the next day for lunch. The leftovers didn't make it very long in our house. This was great with garlic bread.