Tomato Basil Tortellini Soup

I found this in the February/March 2019 issue of Simple and Delicious.  This is a meat free dish and will be a yummy work lunch.  Can’t wait to try it.

1 tbsp. olive oil
1 medium onion, chopped
3 medium carrots, chopped
5 garlic cloves, minced
3 28oz. cans crushed tomatoes
1 32oz. carton vegetable broth
1 tbsp. sugar
1 tsp. dried basil
1 bay leaf
3 9oz. packages refrigerated cheese tortellini
3/4 C. half and half
Grated Parmesan and fresh basil for garnish

In a skillet, heat oil over medium high heat.  Add onion and carrots; cook and stir until crisp tender, 5-6 minutes. Add the garlic; cook 1 minute longer.  Transfer to a slow cooker.

Add the tomatoes, broth, sugar, basil, and bay leaf.  Cook covered, on low until vegetables are tender; 6-7 hours.

Stir in tortellini. Cook covered on high 15 minutes. Reduce heat to low, stir in cream until heated throug. Discard bay leaf.  Serve with grated Parmesan and fresh basil.

Per 1 cup serving 213 calories, 7g. fat, 23mg cholesterol, 569mg. sodium, 32g. carbohydrates, 9g. protein 4