Creamy Tomato Tortellini Soup

Servings - 8   Serving size - 1/8 of recipe (about a cup)   Points Plus per Serving -7 Points+
Calories - 260,   Total Fat - 5.5g,   Carb. - 41.2g,   Protein - 11.9g,   Fiber - 3.2g*
(*nutritional values calculated using the specific brand products listed in ingredients)

1 TBS olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
dash of crushed red pepper flakes
2 - 28oz. cans of seasoned diced tomatoes
4 cups low sodium, fat free chicken broth
1 TBS granulated sugar
salt and pepper, to taste
6 cups of Rosetto® frozen cheese tortellini (about a bag and a half)
1/2 cup fat free half and half
1/4 cup chopped fresh basil
basil and Parmesan cheese, for garnish (optional)

  1. Heat oil in a large stock pot or dutch oven on med-high.  Add onion and cook for about 5 minutes or until it begins to get tender and translucent.  Add garlic and cook another 1-2 minutes, or until fragrant. 
  2. Add bay leaves and crushed red pepper.  Add canned tomatoes, chicken broth, and sugar.  Stir and bring to boil.  Turn down to simmer and cook until onions are soft. (about 30 minutes or so). 
  3. With immersion blender, blend the soup until smooth.  Test for salt and pepper and add as needed.  
  4. Turn heat back up to med-high and bring to boil.  Add in the frozen tortellini.  Cook until the pasta is tender and floats to the top. (about 5 minutes).  Take off heat and add in the half and half and the basil.  Stir.  
  5. Garnish with additional basil and Parmesan cheese, if desired.  (Garnish not included in nutritional information.)