PREP TIME 10 mins
COOK TIME 37 mins
TOTAL TIME 47 mins
Author: Chelsea @ Gal on a Mission
Serves: 8
INGREDIENTS
- 1 medium onion diced or 1 cup
- 3 garlic cloves, minced
- 1 teaspoon olive oil
- 1 spring of fresh rosemary chopped or � teaspoon dried
- 28 ounce can diced tomatoes
- 15 ounce can tomato sauce
- � teaspoon dried oregano
- 4 large fresh basil leaves or � teaspoon dried basil
- � teaspoon salt
- � teaspoon pepper
- 4 cups chicken stock
- � cup heavy cream
- 20 ounces three-cheese tortellini
- � cup shredded parmesan cheese + extra for garnish
- salt and pepper, to taste (optional)
- fresh basil, to garnish
- shredded parmesan cheese, to garnish
INSTRUCTIONS
- Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the 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 three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
- Stir in the parmesan cheese.
- Serve and garnish with fresh basil and shredded parmesan cheese.
source:http://www.galonamission.com