Adding tortellini to a soup like this allows them to soak up the flavor. They contribute not only their own flavor, but also the flavor of the soup to every bite. The leftovers, if you have any, will taste phenomenal.

This soup is very easy to make, and can be made quickly, on the stove top, or can cook all day in your slow cooker, with the tortellini being added during the last 15 minutes of cooking.

In boiling water, tortellini cook extremely quickly. Fresh ones take about 5 minutes and those that are pre-packaged only take about 2 minutes. You can tell that they are done because they will float to the surface.

INGREDIENTS

½ white onion, diced

1 medium carrot, peeled and finely diced

1 tablespoon olive oil

¼ cup fresh basil, chopped

5 cups fat-free chicken stock

½ cup skim milk

¾ cup fat-free half & half

1 jar Ragu Traditional Pasta Sauce

1 14.5-ounce can diced tomatoes

1 teaspoon salt

½ teaspoon pepper

1 teaspoon garlic powder

16 ounces refrigerated three-cheese tortellini

Parmesan cheese, for garnish

Basil, for garnish

 

INSTRUCTIONS

 

Place the onion, carrot, and olive oil in a 6-quart Dutch oven or soup pot. Simmer over medium heat until the onions are translucent.

Add the fresh basil, chicken stock, milk, half & half, pasta sauce, and diced tomatoes to the mixture. Stir until combined.

Add the salt, pepper, and garlic powder to the mixture and stir. Simmer for 20 minutes.

Place the tortellini into the mixture and allow the soup to simmer for another 15-20 minutes.

Serve with parmesan cheese and fresh basil.

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Quick Tip:  This soup can be frozen and then reheated in your microwave.

Recipe courtesy of Chelsea at Gal On A Mission, image courtesy of chelseasmessyapron.com