3 cloves garlic
salt and pepper
48oz chicken broth
24oz high quality marinara sauce
3/4 cup fresh basil, chopped (3/4oz package basil)
16oz fresh or frozen cheese tortellini (could also use mini ravioli)
- Melt butter in a large soup pot over medium heat. Add shallots (or onions) then season with salt and pepper and saute until tender, 3-4 minutes. Add garlic then saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil then turn heat to high and bring to a boil.
- Carefully add tortellini to boiling soup then place a lid on top, turn heat down to medium, and then cook until tender. Serve with crostini.