Tomato & Basil Soup with Tortellini

Tomato & Basil Soup with Tortellini
Ingredients (serves 4)


* 1 Tbsp olive oil
* 2 garlic cloves, thinly sliced or 1/2-to-1 Tbsp minced garlic
*1/2 of a finely diced yellow or white onion
* 1 28oz. can Hunt's Petite Diced Tomatoes, undrained
* 2 cups vegetable or chicken stock (Tracy Note:I used chicken)
* 1/2 pkg. of the small pkg. of Three-Cheese tortellini, cooked (Tracy Note: I used the Buitoni)
*2-3 Tbsp. finely snipped fresh Parsley
*2-4 Tbsp. finely snipped, or torn, fresh Basil Leaves
*2 shakes of Celery Salt
*Black Cracked Pepper
* Parmesan as you please

* Crusty bread, to serve

Method

1. Heat oil in a large, deep saucepan over medium heat. Add garlic and onions cook about 1-2 minutes until fragrant and translucent.
2. Add tomatoes and their juice, stock and 1 cup water. Bring to a boil and simmer over medium heat for 15 minutes until tomatoes have broken down and mixture is the consistency of a chunky soup.
3.Add in the tortellini, cooking for 9 minutes at a low boil.
4. Adjust seasoning to taste, adding in Black Cracked Pepper, Celery Salt, Fresh Parsley and Fresh Basil.
5. Ladle into bowls, top with Parmesan. Serve with crusty bread.