Creamy Tomato Basil Tortilini Soup

This is super yummy and fairly easy.

I never follow a recipe that well but understand portions well enough to make things taste pretty good. 

Cook the prepackaged tortilini as directed in water. I add salt!

While waiting for the water to boil, in a Dutch oven pot or large pot for soup pour a little EVOO add 1-2 crushed cloves of garlic. Let them cook up on a med low heat. Dice 2 small palm size tomatoes and put them in the pot. Let them reduce. Stir often and increase heat a little. Add salt and pepper. Cut/slice/chop your fresh basil. Add to the pot. Add some parsley and some Italian seasoning. Stir and keep reducing. 

When it looks yummy and smelly yummy and looks almost like a fresh tomato paste add 2 cans of tomato soup 2 cups each of broth and milk. I count to 5 or 6 while adding then the get the same amount of both.  Stir and let simmer. Drain the tortilini. Add a good drizzle of cream. Stir and then gently add the tortellini. Let it sit together for a bit. Then voila. Soup that will blow your mind. This is so good in summer when you have fresh tomatoes and basil from the garden Whitney builds....hopefully she'll be able to this year again. Oh yeah, add a little mozerella or Parmesan on top. 

Yum! Winner!