Tomato Tortellini Soup

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion (chopped)
• 1 clove garlic (minced)
• 2 tablespoons flour
• 2 cups chicken broth (or veggie broth)
• 1 (28 fluid ounce) can diced tomatoes (with juices)
• 1 (28 fluid ounce) can crushed tomatoes (with juices)
• 1/4 teaspoon Italian seasoning
• 1 tablespoon (packed) brown sugar
• 1 cup heavy/whipping cream
• 2 cups refrigerated cheese tortellini
• Salt & pepper (to taste)
• 1 small handful fresh basil (optional, to taste)

Instructions

1. 1

   Add the olive oil and butter to a soup pot over medium heat. Once the butter has melted, add the onion and sauté it for 5-7 minutes.

2. 2

   Stir in the garlic and flour, and cook it for about a minute.

3. 3

   Stir (or whisk) in the chicken broth until the flour has dissolved.

4. 4

   Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot. Increase the heat to high and bring it to a gentle boil.

5. 5

   Once the soup is boiling, add the tortellini and reduce the heat to a simmer. Let it cook for 8 minutes. Season with salt & pepper as needed. If using the fresh basil, tear it into small pieces and add it in a few minutes prior to serving.