Recipe: Fresh Tomato Soup with Tortellini

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a tasty soup recipe that is sure to warm you up on a cold winter day!

Ingredients:
— 1 large onion, chopped (about 1 cup)
— 2 Tbsp. margarine or butter
— 2 lbs. ripe tomatoes, peeled, seeded and chopped (about 6 medium)
— 3 c. chicken broth
— 1 8-oz. can tomato sauce
— 1 Tbsp. fresh sage or 1 tsp. dried sage, crushed
— 1/8 tsp. salt
— 1/8 tsp. pepper
— 4 oz. dry tortellini
— 1/4 c. finely shredded or grated Parmesan cheese
— 6 fresh sage leaves (optional)

To Prepare:
In a large saucepan, cook onion in margarine or butter until tender. Add tomatoes, chicken broth, tomato sauce, sage, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for about 30 minutes. Cool slightly.

Meanwhile, cook tortellini according to package directions.

Press tomato mixture through a food mill. (If you don’t have a food mill,k place one-third to one-half of the mixture in a blender. Cover and blend until smooth. Repeat with remaining mixture.)

Return tomato mixture to saucepan. Add cooked and drained tortellini, heat through. Spoon soup into bowls and sprinkle with Parmesan cheese. If desired, garnish with fresh sage leaves.

Makes six side-dish servings or four main-dish servings.