Tortellini Soup

• servings: 4
• active time: 15
• total time: 15

Ingredients

2 tbsp olive oil

1 white or yellow onion, finely diced

4 cloves garlic, grated

2 tbsp tomato paste

1 tsp red chili flakes

1 tsp oregano

15 cherry tomatoes, halved

1 medium zucchini, sliced

5 cups broth

8.8 oz four-cheese tortellini (I love Bertagni brand from Whole Foods)

½ cup parmesan cheese, grated

½ cup heavy cream

¼ tsp dried thyme

1¼ tsp salt

Directions

Slice the zucchini in half lengthwise, then cut each spear in ½ lengthwise again and slice thin.

In a large dutch oven heat the olive oil over medium heat. Once the oil is hot, add the onions and let them hem cook until golden at the edges (about 4-5 minutes). Reduce the heat slightly and add the garlic, tomato paste and chili flakes. Let the tomato paste cook, while stirring, for about 3-4 minutes.

Next, add the cherry tomatoes and zucchini, salt, and oregano and cook for 3-4 minutes.

Increase the heat and add the broth. Bring it to a boil. Once the broth is boiling, add the tortellini and cook for 2-3 minutes (or according to the package directions). Once the tortellini is cooked, stir in the thyme, heavy cream, and parmesan.

Simmer on low for about 2 minutes. Serve hot with an additional garnish of parmesan and parsley.

Notes

Made this with some homemade broth that had bones from a smoked turkey in it and it was delicious! Customize how you want with other vegetables or meat