Easy Recipe of the Month

Tomato Basil Tortellini Soup
Ingredients:
- 1 package (9–12 oz) refrigerated cheese tortellini
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or milk for a lighter option)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
- Salt and pepper to taste
- Optional: grated Parmesan cheese and crusty bread for serving
Steps:
- Cook the Tortellini Cook the tortellini according to the package instructions. Drain and set aside.
- Make the Soup Base In a large pot, combine the crushed tomatoes and broth. Heat over medium heat until it begins to simmer.
- Add Cream and Seasonings Stir in the heavy cream, garlic powder, and basil. Season with salt and pepper to taste. Let it simmer for 5–10 minutes, stirring occasionally.
- Combine Add the cooked tortellini to the soup and stir to combine. Let it heat through for 2–3 minutes.
- Serve Ladle into bowls, top with Parmesan cheese if desired, and serve with crusty bread for a cozy, delicious winter dinner.