Thursday, December 01, 2011
I recommend serving with a good ol fashioned grilled cheese or an adult grilled cheese with sun-dried tomato turkey breast (like pictured above).
My famous tomato basil tortellini soup
2 - 28 oz. can diced tomatoes
2 - 6 oz. can tomato paste
4 - 14 oz. cans chicken broth
2 cup whipping cream
2 TB dried basil (or more of fresh basil)
1- bag frozen cheese tortellini (cook as directed)
2 TB granulated sugar
A few cranks of fresh ground garlic salt and pepper
Directions for stove top
Heat dutch oven over medium heat and tomato paste, tomatoes, sugar and basil, heat 3 minutes. Add chicken broth, salt and pepper. Cover and bring to a boil. Reduce heat to LOW; uncover and simmer for 15-30 minutes, minutes stirring often. Stir in whipping cream, and simmer on LOW, stirring often until heated through. Be careful not to curdle the cream by keeping on low and not letting soup boil, only simmer. Add a bag of freshly cooked tortellini, then garnish soup with grated parmesan and more basil.
Directions for crock pot
Throw all but cream and tortellini in a crockpot on low for a few hours and add in the pre-cooked tortellini and cream 30 minutes before serving. (That's what I do for potlucks and it's a hit!)