Creamy Tomato, Basil, & Garlic Cheese Tortellini Soup

Something I whipped up from a combination of recipes -- really hearty and filling. Great for canned or fresh tomatoes, especially during the summer season!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 32  ounces tomato juice
• 1  cup chicken broth
• 14 1⁄2 ounces  petite diced tomatoes
• 1  cup heavy whipping cream
• 2 1⁄2 tablespoons dried basil leaves
• 3  tablespoons  minced garlic
• 1  tablespoon  vegetable oil
• 1⁄4 cup sweet unsalted butter
• 9 -10  ounces  cheese tortellini

Directions

1. Sauté minced garlic in vegetable oil until slightly browned and fragrant.
2. Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes.
3. Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
4. Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL.
5. Goes great with side salad and bread.