- 6 cups chicken stock
- 1 9-ounce package of tortellini (cheese, beef or spinach)
- 1 28-ounce can tomato purée or 1 small can passata tomato purée
- 1 Parmigiano-Reggiano rind
- 1 bulb roasted garlic, optional (if you have some stored in the freezer)
- 6 to 8 leaves basil, chopped
- 1/2 cup heavy cream
In a large pot, bring stock to a boil. Drop in tortellini, tomato purée, cheese rind, roasted garlic, basil and heavy cream. Cook 7-9 minutes, or according to tortellini package directions.