Creamy Tomato Tortellini Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Bay leaf

  Spices

  4 tbsp, crumbled or 7g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Basil

  Fresh

  3 tbsp, chopped or 8g

• Salt

  Table

  1 dash or 0.4g

• Greek yogurt

  Plain, whole fat

  ½ cup or 120g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Tortellini

  Pasta with cheese filling

  2 cup or 216g

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.
2. Recipe by: Two Peas & Their Pod (source: https://www.twopeasandtheirpod.com/creamy-tomato-tortellini-soup/)