Tomato Tortellini Soup - A delicious blend of flavors!
Put a large pot on the stove on medium heat.
Chop carrots, celery, garlic and onions.
Add olive oil to the now heated pan on the stove. Then add the chopped carrots, celery and onions and cook down until the onions are translucent. Sprinkle with salt and black pepper (NOT the amounts from the ingredient list, this is just to season the veggies). Make sure to stir occasionally.
While the veggies are cooking down, put the can of tomatoes and one cup of vegetable stock into a blender or food processor and puree.
When the chopped veggies are cooked down, add the garlic and 4 basil leaves and stir in for a minute.
Add the now cooked veggies to the blender/food processor along with the salt, black pepper and cumin and puree until smooth.
Pour mixture back into the pot along with the remaining cup of vegetable stock and stir together. Turn heat up to high and bring to a boil for about 5 minutes, stirring occasionally.
Turn the heat down to a simmer and continue to stir for about 10-15 minutes, until soup thickens. While it simmers, put a pot of water on to boil for the tortellini.
Cook the tortellini as instructed on the package until al dente. Drain pasta when cooked.
Put a portion of soup into a bowl, and add 1/4 of the cooked tortellini to the center. Sprinkle with Pecorino Romano cheese and garnish with fresh basil.