One-Pot Tomato Basil Tortellini Soup

12tomatoes.com

Irene Fitzgerald

1 (28 oz.) can crushed tomatoes

1 (16 oz.) package refrigerated cheese tortellini

4 cups low-sodium chicken or vegetable stock

1 cup heavy cream

1 cup yellow onion, finely chopped

⅓ cup fresh basil, chopped, plus extra for garnish

4 cloves garlic, minced

1 carrot, peeled and diced

2 tablespoons extra-virgin olive oil

¼ teaspoon red pepper flakes

kosher salt and freshly ground pepper, to taste

parmesan cheese, grated, garnish

Directions at 12tomatoes.com

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