Categories: Soup

Ingredients

• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 large leek, white and light green parts only, halved lengthwise, rinsed and sliced
• 4 garlic cloves, minced
• 6 oz. can tomato paste
• 4 cups vegetable broth
• 28 oz. can Italian plum tomatoes, drained and chopped
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp salt
• 9 oz. package cheese tortellini, fresh or frozen
• 1 tbsp. all-purpose flour
• 1 1/2 cups half-and-half
• 1/2 cup chopped fresh basil or parsley

Directions

1. Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.

2. Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.

3. Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil. Cook, stirring occasionally, until slightly thickened, about 1 minute.

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