A delightful twist on the classic creamy tomato soup, enriched with tortellini and fresh basil.
Heat the olive oil in a soup pot over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the soup.
Add the chopped onion and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Stir in the fire-roasted tomatoes, dried basil, and tomato paste until well combined.
Fire-roasted tomatoes add a smoky depth to the soup.
Pour in the milk and chicken broth, stirring to blend the ingredients.
Warm the milk slightly before adding to prevent curdling.
Simmer the soup for 20 minutes to allow the flavors to meld.
Cover the pot partially to maintain a gentle simmer.
Stir in the half-and-half and grated Parmesan cheese.
Adding the cheese gradually prevents clumping.
Add the tortellini and cook until tender, about 15 minutes.
Taste the tortellini to ensure it's cooked to your preference.
Serve the soup hot, garnished with fresh basil leaves.
Serve with a sprinkle of extra Parmesan for added flavor.
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