Tomato Tortellini Soup

The weather has gotten colder which means, it's time for soups!  Today I'm sharing a Tomato Tortellini Soup.  I found the original recipe here.  I didn't have all the ingredients that recipe called for so, I tweaked it into my own version.  If you love tomato soups, you'll love this one!   You'll need:

1/2 cup chopped onion

3 cloves minced garlic

2 bay leaves

1 Tbsp butter

dash of red pepper flakes

2 (28 oz) cans diced tomatoes

1 (32 oz) vegetable broth

3/4 tsp. dried basil flakes

1 tsp. salt

1/4 tsp pepper

1/4 cup sour cream

1/4 cup half & half

2 (9oz) packages fresh or frozen tortellini 

grated Parmesan (optional)

In a large pot, melt the butter and add the onion and garlic and cook until tender.  Stir in the bay leaves and just a very few red pepper flakes and the vegetable broth.  Cook on low for 15 minutes.  Remove the bay leaves and either use a hand immersion blender or pour the broth mixture into a blender and liquefy.  (I used a blender)  Pour back into the pot. Pour 1 can of the tomatoes in the blender with the basil and liquefy.  Pour this into the pot.  Then do the same to the second can of tomatoes.  In the pot, add the salt and pepper, sour cream and half and half.  Stir with a large spoon.  Add the tortellini and cook on medium heat for 15 minutes.  Stir occasionally.  After dishing into bowels, sprinkle with some grated Parmesan.  This is the perfect soup for dipping.  Serve with toasted crusty bread, grilled cheese sandwiches or panini.  This recipe makes a lot of soup, so for college students or just cooking for two, half the recipe.