Tortellini gives stick-to-your-ribs goodness to this garden-fresh tomato soup. It’s a staple at our house.
—SUSAN PECK REPUBLIC, MO
PREP: 20 MIN. • COOK: 40 MIN. • MAKES: 8 SERVINGS (2 QUARTS)
1 large onion, chopped
1 tablespoon butter
2 pounds plum tomatoes, seeded and quartered
3 cups reduced-sodium chicken broth or vegetable broth
1 can (8 ounces) tomato sauce
1 tablespoon minced fresh basil
1/4 teaspoon salt
Dash pepper
1 cup dried cheese tortellini
1/3 cup shredded Parmesan cheese
1. In a large saucepan, saute onion in butter until tender. Add the tomatoes, broth, tomato sauce, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly.
2. Cook the tortellini according to package directions; drain well and set aside. In a blender, cover and process soup in batches until smooth. Return to the saucepan; add the tortellini and heat through. Garnish with cheese.