2 tbsp Olive Oil
2 Large Onions, Diced
1.50 cups Diced Carrots
56 oz Diced Tomatoes
3 cups Chicken Broth
14 oz Roasted Red Peppers
1.50 cups Whole Milk
0.75 cup Basil Pesto
Salt and Pepper to taste
1
Heat Olive Oil Over Medium-medium high heat, then mix in onions and carrots. Sautee together until tender.
2
Add Tomatoes, chicken broth, and roasted red peppers. Bring to a simmer, then simmer for 20 minutes.
3
Prepare tortellini according to package/recipe instructions.
4
Add milk, basil pesto, and salt and pepper. to simmering pan.
5
Puree entire mixture in a blender or food processor.
6
Add Tortellini to soup. Enjoy!
Ingredients
2 tbsp Olive Oil
2 Large Onions, Diced
1.50 cups Diced Carrots
56 oz Diced Tomatoes
3 cups Chicken Broth
14 oz Roasted Red Peppers
1.50 cups Whole Milk
0.75 cup Basil Pesto
Salt and Pepper to taste
