Creamy Tomato Tortellini Soup

by Rachael Ray Show Staff 2:20 PM, February 25, 2014

Aired February 25, 2014

Serves 2-3
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.