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3 tablespoons olive oil
1/2 sweet onion, diced
2 carrots, finely grated
2 celery stalks, finely diced
2 garlic cloves, minced
28 oz whole plum tomatoes
32 oz. chicken stock
1/2 teaspoons sugar
1 teaspoon ground thyme
1 teaspoon dried tarragon
salt and pepper to taste
12 oz. three-cheese tortellini, prepared as package directions
Parmesan cheese, shredded
In a large stockpot, heat olive oil and saute onion, carrots, celery, and garlic until tender. Add tomatoes and chicken stock. Puree with an immersion blender until smooth and creamy. Season with sugar, thyme, tarragon, and salt and pepper. Add cooked tortellini. Sprinkle with shredded Parmesan cheese. Serves 4-6.
