Easy tortellini soup

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.

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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.  CooSAMSUNG CAMERA PICTURESk 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.

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