Tomato Basil Soup With Tortellini
1 tbsp olive oil
2 garlic cloves (minced)
1 green onion sliced
1 29 oz can of tomato purée
2 cups of water
8 ozs of cheese tortellini, thawed if frozen
1 cup fresh basil (chopped)
Salt to taste
Pepper to taste
In a large soup pot, over medium heat cook garlic in oil until fragrant, add onion and cook for 2 minutes.
Stir in water and tomatoes and bring to a medium boil.
Add thawed tortellini, reduce heat and simmer for 10 minutes.
Stir in basil, salt and pepper and simmer for 3 minutes longer or until tortellini is cooked.