📖 Instructions

1. Begin by dicing the onion and mincing the garlic. Trust me, the smaller the dice, the less likely your kids are to complain about 'chunks'!
2. In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Don't rush this step; softened onions are key to a good soup base.
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic can ruin the whole pot!
4. Pour in the crushed tomatoes, tomato paste, and chicken broth (or vegetable broth). Stir well to combine all the ingredients.
5. Add the dried oregano, dried basil, sugar, salt, and pepper. Adjust the seasoning to your taste. I like to add a pinch of red pepper flakes for a little kick!
6. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 15 minutes to allow the flavors to meld. The longer it simmers, the better it tastes!
7. Stir in the heavy cream or half-and-half. This is where the 'creamy' part comes in, so don't skimp!
8. Add the cheese tortellini and cook according to the package directions, usually about 3-5 minutes, or until the tortellini are tender and heated through. Be gentle when stirring, so you don't break the tortellini.
9. If desired, use an immersion blender to partially blend the soup for a creamier texture. Alternatively, you can transfer a portion of the soup to a regular blender and blend until smooth, then return it to the pot. Be cautious when blending hot liquids!
10. Ladle the soup into bowls and garnish with a dollop of pesto and a sprinkle of grated Parmesan cheese. A sprig of fresh basil adds a nice touch too.