Tomato Tortellini Soup (Print Version)

# Ingredients:

01 - 2 tablespoons butter.
02 - 1 large yellow onion, diced.
03 - 1/2 teaspoon salt and pepper.
04 - 4 cloves garlic, minced.
05 - 1 sprig rosemary, chopped.
06 - 1 teaspoon Italian seasoning.
07 - 1/2 teaspoon red pepper chili flakes.
08 - 1 (28 oz) can diced tomatoes.
09 - 2 (10.75 oz) cans tomato soup.
10 - 1 (15 oz) can tomato sauce.
11 - 1/3 cup sun-dried tomatoes, chopped.
12 - 2 tablespoons tomato paste.
13 - 2 cups chicken broth.
14 - 2 cups heavy cream.
15 - 1 (20 oz) bag cheese tortellini, refrigerated.
16 - 1/2 cup Parmesan cheese, freshly grated.
17 - 2 tablespoons fresh basil, for garnish.

# Instructions:

01 - Melt butter and cook onions, garlic, salt, pepper, and rosemary for 5 minutes.
02 - Add seasonings, all tomato products, broth, and cream. Stir to combine.
03 - Bring mixture to gentle boil.
04 - Add tortellini and cook about 5 minutes until done.
05 - Stir in Parmesan, adjust seasonings, and garnish with basil.

# Notes:

01 - Can be blended for creamier texture.
02 - Perfect for fall and winter.
03 - Can use vegetable broth instead.

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