"“Tortellini gives this garden-fresh tomato soup stick-to-your-ribs goodness,“ says Susan Peck, a busy mother of four. It's a staple on her table in Republic, Missouri...."
INGREDIENTS
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1 large onion, chopped
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1 tablespoon butter
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2 pounds plum tomatoes, seeded and quartered
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3 cups reduced-sodium chicken broth or vegetable broth
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1 can (8 ounces) tomato sauce
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1 tablespoon minced fresh basil
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1/4 teaspoon salt
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Dash pepper
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1 cup dried cheese tortellini
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1/3 cup shredded Parmesan cheese