Tomato Tortellini Soup
Delicious and on the table in 20 minutes!
Ingredients
- 2 14.5 oz. cans fire roasted tomatoes, undrained
- 2 cups chicken broth or vegetable broth
- 1 t. salt
- ½ t. pepper
- 1 t. dried basil
- 1 t. Italian seasoning
- 1 t. onion powder
- ½ t. garlic powder
- 1 t. sugar or honey to tame acidity, optional
- 1 10 oz. bag refrigerated tortellini
- shredded or grated parmesan cheese for serving
Instructions
- Add the first 8 ingredients to a 2 qt. saucepan or small Dutch oven. Bring to a simmer, and allow to simmer for 10 minutes. Taste for seasoning and adjust, including adding the sugar or honey if you think it needs it. You may use a potato masher or stick blender to break up the tomato pieces if you like, but leave some texture to the broth.
- Add the tortellini and cook for 6 or 7 minutes, stirring occasionally.
- Serve with parmesan cheese.