Creamy Tomato and Tortellini Soup

So continuing on with my soup fetish... I have adapted a creamy tomato soup recipe! I also made a side of pesto bread which I will have in a separate post. As with all of my dishes, its easy to make and doesn't require too many ingredients.

What I used:

• Olive oil
• 1/2 chopped onion
• 3 garlic cloves, minced or chopped
• 2 bay leaves
• Dash of red pepper flakes, to taste
• 2 28 oz cans of diced tomatoes
• 1 container of vegetable broth
• Dried basil leaves, to taste
• Salt and pepper, to taste
• 1/2 cup plain greek yogurt
• 1-2 packages of frozen spinach tortellini

1. In a large pot, heat olive oil. Add onion and garlic and cook until tender - about 3-5 minutes. Add bay leaves and red pepper flakes.
2. Add diced tomatoes and vegetable broth. Stir in basil, salt, and pepper, to taste. Simmer on low for 15 minutes.
3. Remove bay leaves from the pot. Using an immersion hand blender, blend the mixture until smooth. Stir in greek yogurt until combined. Add the spinach tortellini. Cook until tortellini is tender. Note: if tortellini is frozen, you might want to cook them separately first and then add to the soup and cooked for 7-8 minutes.