Tomato Basil Soup With Cheese Tortellin
- 2 Tablespoons butter
- 1 large shallot or 1 small onion, chopped
- 3 cloves garlic
- salt and pepper
- 48oz chicken broth*
- 24oz good-quality marinara sauce
- 3/4 cup fresh basil, chopped (3/4oz package basil)
- 16oz fresh or frozen cheese tortellini (could also use mini ravioli)
- Melt butter in a large soup pot over medium heat. Add shallots (or onions) then season with salt and pepper and saute until tender, 3-4 minutes. Add garlic then saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil then turn heat to high and bring to a boil.
- Carefully add tortellini to boiling soup then place a lid on top, turn heat down to medium, and then cook until tender. Serve with crostini.
- *May need more chicken broth if re-heating as tortellini will absorb some of the broth as the soup cools.
butter, shallot, garlic, salt, chicken broth, marinara sauce, fresh basil, frozen cheese
Taken from www.epicurious.com/recipes/member/views/tomato-basil-soup-with-cheese-tortellin-52956631 (may not work)