- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 cloves garlic minced
- 2 bay leaves
- Dash of crushed red pepper flakes
- 2 28 oz cans diced tomatoes
- 1 32 oz container vegetable broth
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper to taste
- 1/2 cup plain Greek yogurt at room temperature
- 2 9 oz packages fresh or frozen cheese tortellini
- Grated Parmesan cheese and fresh basil for garnish, optional
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.
- Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.
- Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.
