• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Vegetables

• Dice 1/2 large sweet onion and 2 large celery stalks. Peel and grate 1 large carrot. Mince 2 whole garlic cloves.
• In a large stockpot, heat 3 tablespoons Extra Virgin olive oil and sauté the diced onion and celery, grated carrot, and minced garlic until tender.

Make the Soup

• Add 28 oz whole plum tomatoes and 32 oz. chicken stock to the vegetables. Puree with an immersion blender until smooth and creamy.
If using crushed tomatoes, do not add until after the vegetables have been pureed.
• Season the soup with 1/2 teaspoons granulated sugar, 1 teaspoon dried thyme, 1 teaspoon dried tarragon, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Bring to a boil and simmer for 12-15 minutes.
• Add in 12 oz. three-cheese tortellini. Stir together and allow to simmer at a low boil for 12-15 minutes, until the pasta is al dente.
You may use whatever type of tortellini you prefer. I like three-cheese tortellini, but I have also used a basil and spinach product that was really good. This can be dried or fresh tortellini--your choice. I use dried, as that is what I tend to stock in my pantry. If fresh, the cooking time will be approximately 4-6 minutes.
• To serve, sprinkle bowls of soup with 1/2 cup Grated Parmesan cheese (freshly grated). Serve with a grilled cheese sandwich. Serves 6-8.