Mixing Bowl: RECIPES! The Sweetness of a Generous Table

“When we preach Jesus Christ, oh! 

Then we are not putting out the plates,

the knives and the forks for the feast,

but we are handing out the Bread Himself.” 

Spurgeon

Creamy Tomato Basil Tortellini Soup

THERE'S NOTHING BETTER than a table surrounded by loved ones. Serve up this flavorful soup and let the conversations begin!

"We are His sheep. Go and feed in the rich meadows of His boundless love."

Charles Spurgeon

Creamy Tomato Basil Tortellini Soup

Ingredients:

1 3/4 cups finely-chopped carrots

1 3/4 cups finely-chopped yellow onions

2 Tablespoons olive oil

5 cloves garlic, minced

3 - 14 ounce cans of whole tomatoes

1 can tomato paste

4 cups vegetable broth

1/4 cup fresh chopped basil

2 bay leaves

1 Tablespoon sugar

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon pepper

16 ounces refrigerated three cheese tortellini

3/4 cup heavy cream

shredded Parmesan cheese, for serving

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add carrots and onions, saute 3-4 minutes, add garlic and saute 1 minute longer.

2. Pour heated mixture along with tomatoes, vegetable broth, basil, bay leaves, sugar and chili powder into a large pot and simmer until soft.

3. Remove bay leaves, then puree mixture well in small batches in a blender (you can also use a potato masher, whisk or an immersion blender.)

4. Stir in tortellini, cover and cook until heated through. Reduce heat to warm, stir in heavy cream. Serve topped with Parmesan cheese and fresh basil.