Creamy Tomato Tortellini Soup

4.0 tablespoon Basil (chopped)
2 Bay Leaves
0.5 teaspoon Red Pepper Flakes
1.0 tablespoon Olive Oil
3.0 clove Garlic (chopped)
0.5 cup, chopped Onions, raw
5.0 cup Cheese Tortellini
7 cups Diced Tomatoes (2 28 ounce cans)
32 ounce Vegetable Broth
0.5 cup Plain Greek Yogurt

1- in a large pot heat the oil then add the onion & garlic, cook until tender 2- add the bay leaf and crushed red pepper 3- add the diced tomatoes and vegetable broth stir add fresh basil and season with salt and pepper to taste 4- simmer on low for 20 minutes 5- remove the bay leaves 6- with an immersion blender blend the soup until smooth (if you don't have any immersion blender you can use a regular blender) 7- stir in the Greek yogurt until well combined (use immersion blender) 8- add your tortellini and cook for 7 to 15 minutes until your tortellini is cooked (package directions) Served warm Optional (these calories are not added to the recipe) Serve With Crusty French bread Top with fresh Parmesan cheese Extra Basil Serving Size: Makes 8 1.5 cup serving

Number of Servings: 8.0

Recipe submitted by SparkPeople user MARGMILO69.