Creamy Tomato and Tortellini Soup

This hearty soup is the perfect low-effort dinner on a chilly winter day. The surprisingly simple recipe is packed full of flavors that will leave you wanting another bowl...

What Ingredients You Will Need:

• 2 Cans of Tomato Soup ( My favorite is Progresso Tomato Basil because it is thicker and has more flavor than regular tomato soup)

• 4 Cups of Chicken Broth ( I usually use Low Sodium. You can also substitute Vegetable Broth to make the soup vegetarian)

• 1/2 Package - 1 Package of uncooked Cheese Tortellini (depending on how much pasta you want in your soup)

• 1/2 Cup Heavy Cream

• 1/2 Vidalia Onion (Minced)

• 1/2 Package of Sun Dried Tomatoes (Halves or Julienne Cut)

• 1-2 Tbsps White Wine (Cooking Wine or any Dry White Wine)

• 1 1/2 Tbsps Minced Garlic

• 2-3 Fresh Basil Leaves (Medium - Large)

• 1 tsp Seasoning Salt

• 1 tsp Italian Seasoning

• 1/2 tsp Cracked Black Pepper

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Wine Pairing Suggestions: Red: Chianti, Pinot Noir - or any medium-bodied red wine

with juicy red fruit characteristics

White: Pinot Grigio - or any crisp and dry white wine

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Directions to Deliciousness:

1. Sauté minced onion and garlic in a pan with a swirl of white wine

2. Combine the remaining ingredients in your crockpot or a dutch oven

3. Once onions and garlic finish

sautéing, add to the other

combined ingredients

4. Stir until all ingredients are well

blended

5. Two hours into cook time, remove

the fresh basil leaves to prevent

them from breaking down too

much

6. Cook on low for 3 - 4 hours, or until the tortellini is cooked throughly

7. Best served on a chilly winter night topped with some shredded parmesan cheese

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