How to Make TERRIFIC Tomato Basil Tortellini Soup

Hearty & tasty, this heavenly soup was delivered hot to our door by good friend Amanda, one of many angels who nurtured us this year as my husband endured a bone marrow stem cell transplant

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Some of the ingredients you'll need to gather... I've tried both stewed & diced. You'll end up pureeing some of the larger chunks

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Look in your grocery store's refrigerator section for Tortellini. You want the small ones, approx 3/4" before cooking.

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I love growing fresh Basil in my garden, & this time of year I bring a plant in for winter. The aroma is wonderful!

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Basil makes it so good. Pick 10-15 leaves and wash.

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Pour tomato juice into stock pot over medium heat.

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Add canned tomatoes.

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Simmer 30 minutes while preparing other ingredients

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Squeeze Basil leaves together and chop.

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Again.... Ahh the aroma!

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After 30 minutes spoon largest tomato chunks with slotted spoon. (You probably don't have a spoon like this, which was old when I got it 40 years ago!)

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Purée larger pieces and pour back into simmering soup. It's okay to keep a few smaller bite-size pieces.

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Cook tortellini gently, according to directions on package. Drain and set aside.

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Add basil...

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Add sugar, olive oil & seasonings

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Add butter and don't think about the calories.

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Simmer on lowest setting. Do NOT boil soup. You can almost turn it off once butter is melted.

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Stir in heavy whipping cream and cooked tortellini. Remove from heat.

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Serve warm and savor your comfort food!

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Basil and small pieces tomato add texture and tortellini gives you something to chew.

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