15 Minute Tomato Basil Cheese Tortellini Soup

This is another keeper from Kristen at Iowa Girl Eats. There are only a handful of ingredients, so use a good quality marinara sauce - as she suggests - no Ragu or Prego please. I used Gina Rispoli brand I found at Vons. All natural and very few ingredients. Serve this soup up with a fresh garden, or cesar salad, and some crostini, texas toast, or warm french bread to round out your meal.

Serves 6

2 Tablespoons butter
1 large shallot, or small onion, choppped
3 cloves garlic, minced
salt and pepper
48 oz. chicken broth ( I like Kitchen Basics brand)
24oz jar good quality marinara sauce
3/4 cup fresh  basil, chopped ( 3/4 oz package)
16oz. fresh or frozen cheese tortellini

Melt butter in a large soup pot over medium heat. Add shallots ( or onions) and season with salt and pepper, saute until tender about 3-4 minutes. Add garlic and saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil. Turn the heat to high and bring to a boil. Carefully add tortellini to the boiling soup then place a lid on top. Turn heat down to medium, and then cook until tender.

* If you reheat the soup you may need to add additonal chicken stock as the tortellini will absorb some of the broth as the soup sits.