Creamy Tomato Soup with Cheese Tortellini

Creamy Tomato Soup with Cheese Tortellini

2 (14 oz.) cans diced tomatoes, with juice

6 cups chicken broth

1/2 onion, chopped coarse

4 stalks celery, chopped coarse

3 large carrots, peeled and chopped coarse

1 bay leaf

1 teaspoon dried oregano

1 Tablespoon dried basil

2 cups half and half or cream

Fresh Parmesan cheese for sprinkling

Salt and Fresh Ground Pepper to taste

1 bag cheese filled tortellini (or ravioli), found in the freezer section of your grocery store

Instructions:

Dump the chopped veggies and chicken broth into a medium sized saucepan.  Bring to a boil, and cook the veggies until they are soft.  Remove from the heat, and take half of the mixture and put it into a blender.  Add one can of tomatoes in the blender as well.  Blend until smooth, and put the mixture back into a saucepan or into a slow-cooker.  Repeat with the rest of the veggies, broth, and second can of tomatoes. When all of the soup is together in one pot, add bay leaf, oregano, and basil. When warm (don’t boil again), add the half and half.  Add salt and pepper to taste. Stir together.

Cook the cheese tortellini or ravioli according to the package directions.  When done, add to your tomato soup and serve immediately.  Sprinkle fresh Parmesan cheese over the top.