Ingredients:

  • 1 Tbsp olive oil
  • 1/2 C onion – chopped
  • 3 cloves garlic – minced
  • 2 bay leaves
  • dash of crushed red pepper flakes – optional
  • 2 cans (28 oz each) diced tomatoes
  • 1 (32 oz) container vegetable broth
  • 1/4 C fresh basil – chopped
  • salt and freshly ground black pepper – to taste
  • 1/2 C plain greek yogurt – at room temperature
  • 18 oz fresh or frozen cheese tortellini
  • parmesan cheese – grated and fresh basil – for garnish – optional

Directions:

  1. In a large pot, heat the olive oil over medium heat
  2. Add the onion and garlic and cook until tender, about 5 minutes
  3. Stir in the bay leaves and if using, crushed red pepper flakes
  4. Add the diced tomatoes and vegetable broth
  5. Stir in fresh basil and season with salt and pepper – to taste
  6. Simmer on low for 15 minutes
  7. Remove the bay leaves from the pot
  8. Use a hand impulsion blender to blend the soup – or carefully transfer soup to a blender to blend and return to the pot
  9. Stir in the greek yogurt until well combined
  10. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7 – 8 minutes (or longer if using frozen) – serve warm
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