A hot bowl of smooth, creamy soup is sure to bring meal satisfaction. This pairs tomato basil with Louisa's four cheese tortellini; ricotta, Swiss, imported Romano, and freshly grated Parmesan. For pasta and soup lovers, this has it all.
1 jar (about 24 ounces) tomato-basil or marinara pasta sauce
1¼ cups water
½ cup heavy whipping cream
½ (19-ounce) package Louisa cheese tortellini (about 36 tortellini or 3 cups)
5 large basil leaves, chopped (¼ cup)
½ cup Parmigiano-Reggiano cheese, freshly grated
¼ teaspoon ground black pepper
Chives, minced (optional)
In 3 to 4 quart saucepan, heat pasta sauce, water and cream and heat to boiling over medium-high heat, stirring occasionally.
Add frozen tortellini and cook 5 minutes, stirring occasionally.
Remove saucepan from heat; stir in basil, Parmigiano-Reggiano, pepper and chives, if using.