Ingredients:
1 medium (1 cup) Onion, diced
3 cloves Garlic, minced
1 tsp Olive oil
1/2 tsp Rosemary
1 - 28 oz. can Diced tomatoes
1 - 15 oz. can Tomato sauce
1/2 tsp Dried oregano
1/2 tsp Dried basil
1/2 tsp Salt
1/4 tsp Pepper
4 cups Chicken stock
1/2 cup Heavy cream
1 pkg (20 oz.) Fresh three-cheese tortollini
1/2 cup Parmesan cheese plus more for garnish
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Preparation:
Place onion, garlic, olive oil and rosemary into large pot on stove top. Saute over medium heat for 5 minutes or until onions are translucent.
Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
Place the tortellini into the soup and cook for 12-15 minutes or until the tortellini is tender and cooked through.
Stir in the Parmesan cheese.
Pour into bowls and serve with more Parmesan for garnish.
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