Tomato Tortellini Soup

This soup is yet another modified Pinterest recipe. It really hits the spot on a cold wintery night. Plus, it is relatively healthy since it's creamyness comes from greek yogurt rather than cream.

Ingredients:

32 Ounces Vegetable Broth

2 28 Ounce Cans of Diced Tomatoes

1/2 Onion

3 Cloves of Garlic (I used fresh this time since I had it on hand but I have also used garlic powder)

1 Tablespoon of Olive Oil

1 5.3 Ounce (approximate) Cup of Plain Greek Yogurt

1.5 - 2 Tablespoons of Dried Basil (depending on how much you like basil)

9 Ounces of Cheese Tortellini (I use Buitoni, but frozen would work as well)

Dash of Red Pepper Flakes

Salt and Pepper

1. Heat olive oil, chopped garlic, and onion chunks for about 5 minutes over medium heat.

2. Add red pepper flakes, vegetable broth, canned tomatoes, and basil.

3. Simmer for about 15 minutes.

4. Carefully transfer the soup to a blender and blend well before returning to the pot. Hint: You may need to do this in several batches unless you have a giant blender.

5. After all of the soup is returned to the pot, add greek yogurt and mix well.

6. Add tortellini and cook for 7-8 minutes or according to the package instructions.

7. Add salt and pepper to taste.

8. Enjoy in small amounts as it is more filling than you would think.