Here is my new favorite soup. It makes a TON, but can be frozen for a later day. I divided the soup in half before adding the tortellini and froze half. I also only used one regular bag of tortellini for half of the soup. I hope that makes sense.
You've got to try this one!
3 Tbls Olive Oil (or canola)
2 onions diced
5 cups diced and seeded tomatoes (or 6 cups) canned, juice and all. (About 4, 15 oz. cans)
3 cups chicken stock (approx)
1 jar (12 oz.) roasted red peppers (whole- found in the pickle section of Walmart.)
1 1/2 cups whipping cream (I used 1% milk and it worked fine)
1 jar basil pesto (about 8-10 oz. Classico brand from Walmart works good, any pesto brand will work)
salt and pepper to taste
1 pkg. cooked cheese tortellini (Family size or regular if you freeze half of the tomato base).
Heat oil and add onions. Cook until translucent. Add tomatoes and allow to warm and simmer. Add chicken stock and red peppers. Simmer 20 mins. Add whipping cream (or milk) and pesto and let cool for a little bit. Cook tortellini in separate pan according to package directions. Go back and blend tomato mixture in a blender to desired consistency a little at a time (I blended mine quite a bit to get rid of all the chunks). Add blended soup to tortellini in large pan. Salt and pepper to taste and serve warm.
