Tomato Basil Tortellini Soup

It's soup season!! I'm kicking off a recipe series where I turn my favorite pasta dishes into soups and this is the first one so there will be more where this came from!! This recipe makes enough for 4-5 people and is super good as leftovers for the next few days too!

This recipe is inspired by my creamy tortellini recipe - very similar situation, but with more broth! You could definitely add in some greens like kale or spinach - or some protein like chickpeas or Italian ground sausage or beef!!

What you need:

• 2 tbsp evoo
• 1 cup diced onion
• 3 grated or finely minced garlic cloves
• 2 tbsp tomato paste
• 1 tsp red pepper flakes (optional to use less or omit if you don't like spicy)
• 1/2 tsp salt
• 1/2 tsp pepper
• A handful of fresh ripped basil leaves
• 1 14.5 oz can diced tomatoes in juice
• 32 oz broth, I used low-sodium chicken broth
• 1/2 cup heavy whipping cream
• 1/2 cup grated parmesan cheese
• 2 cups tortellini (can be frozen, that's what I used)

What to do:

1. Warm the evoo in a medium sized soup pot and cook the onion and garlic in it until fragrant. 
2. Add the tomato paste and seasonings of choice - cook until the tomato paste is caramelized and brick red in color. Don't skip this part!
3. Add in the basil leaves, tomatoes and chicken broth. Bring to a boil.
4. Once it's boiling, add the whipping cream and parmesan and bring to a boil again - cook for about 10 minutes this way.
5. Drop in the tortellini and cook for the amount the tortellini packaging says, and then it's done!! Garnish with more parm and some more fresh torn basil leaves.