We have had a few chilly days here in Michigan, and it doesn’t take much for me to bring out a soup recipe. I have so many favorites and always welcome leftovers. This recipe makes around 8 medium-sized soup bowl servings.
I love the zesty flavor based on the type of diced tomatoes used for cooking. I use chili ready tomatoes, which includes a nice profile of spice. Actually, that profile is perfect for this soup. I have tried it with other variations of tomatoes as well, and if you are a tomato fan, you will like this recipe no matter which canned product is selected.
To begin the soup recipe: Use about 2 tablespoons margarine to saute 4 cloves of fresh chopped garlic. When softened, add 4 cups of chicken broth and boil. Add 1/2 bag of slightly thawed frozen cheese tortellini to the mixture on the stovetop. Cook 3 minutes and then add one can of diced tomatoes. Bring back up to a boil and cook another 2-3 minutes.
To finish the soup, I used fresh basil from my garden, chopped in thin strips, and added some chopped dark green romaine lettuce to the pot. I continued to lightly boil the soup for another minute or so. Serve with shredded or freshly grated Parmesan cheese. Sprinkle with parsley flakes.
A great way to warm up on a chilly day.