Creamy Tomato Tortellini Soup: Try It Tuesday!

This Tuesday I decided to try a Creamy Tomato Tortellini Soup....and let me tell you it was DELICIOUS!  The thing that drives me nuts about when people post recipes or different things about food is looking at their pictures...mine never looks like that!  So, I took my own pictures but they really do not do this soup justice!  It was super easy and simple, cheap, and pretty tasty!  

Let me start off with the facts.  This is all I had to buy for this soup.  It cost me around $28 for all the ingredients but it makes 8 servings!  That's right 8...which is less than $4 a person for this meal! 

Ingredients:
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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
2 (9 oz) packages fresh or frozen cheese tortellini (I used Buitoni)
Grated Parmesan cheese and fresh basil, for garnish, optional

Directions:
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1. 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.

2. 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.

3. 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.

My Thoughts:
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This soup was DELICIOUS!  My only critique on this recipe is that there could have been more flavor.  Instead of buying plain diced tomatoes, I would probably by the Italian Seasoned or the Basil Seasoned tomatoes just to add a little bit more taste.  I also didn’t feel like the soup was “creamy” enough.  To change this I would just add another ½ cup of plain greek yogurt next time.  Other than that it was SO GOOD!  It is definitely being added to my lists of perfect winter soups!