2 (28 ounce) cans of crushed plum tomatoes
20 ounces of your favorite tortellini (preferably fresh pasta- I use Trader Joe’s cheese tortellini)
2 Tbsp butter
2 Tbsp olive oil
2 medium onions, sliced
3 large carrots, chopped
2 red peppers, roasted**
2.5 cups vegetable stock + more as needed for desired consistency
1 cup chopped fresh basil
Salt + pepper to taste
** Roast your red peppers by putting them on a baking sheet and broiling (on high heat) until the skins are (mostly) black. This should take about 15-20 minutes and can be done while the onions are caramelizing. Take peppers out of the oven and wrap in tinfoil for ~5 additional minutes. This helps steam the peppers and makes the skins easier to remove.
Add olive oil + butter to a large stock pot or Dutch oven
Add sliced onions to pot and cook over medium-low heat until brown and caramelized (~7-10 minutes)
Add chopped carrots to pan and continue cooking until carrots are soft enough to stick with a fork (~5-7 more minutes)
Add canned tomatoes, roasted red peppers and veggie stock to the pot. Bring soup to a boil and then turn the heat to low. Put the lid on the pot and cook for an additional 10 minutes.
You can blend the soup using an emersion blender, food processor or blender. Blend until smooth and there are no chunks
Add more vegetable broth if needed to get soup to desired consistency
Add tortellini to soup and cook as the package directs until the pasta is cooked and tender
Add fresh basil to the pot and cook for an additional 2-3 minutes
Serve hot with a sprinkle of parmesan cheese! Enjoy!