1/2 onion, minced
2 garlic cloves, minced
2 (15 oz) containers of chicken broth
1 (28 oz) can crushed tomatoes
1 cup heavy cream
Coarse salt & pepper
20 leaves fresh basil for chiffonade garnish (optional)
Fresh tortellini from Costco ( cooked ahead of time)
Saute onions and garlic in olive oil. Add broth & tomatoes in medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season w/ salt & pepper and simmer gently for 15 minutes, stirring occasionally. With an immersion blender, puree soup. Add tortellini (that has already been cooked). Serve bowls of soup with crusty bread and basil chiffonade as a topper.
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