Roasted Tomato Tortellini Soup
8-10 plum tomatoes cut in half lengthwise
1 large can of Italian tomatoes
1 can tomato soup
1 carton organic chicken stock
1 clove garlic
1 cup milk
1 package fresh tortellini
dried parsley basil and Chili flakes
2 cups of fresh baby spinach or more
Preheat oven to 350. Place tomatoes on roasting pan drizzle with olive oil and season with salt and pepper. Roast tomatoes face down about 25 minutes. Remove skins set aside.
Sauté garlic in stock pot with a little olive oil until fragrant. Add roasted tomatoes, canned tomatoes, chicken stock and can of soup and spices. Bring to a boil, lower temp and simmer for 15-20 minutes and add tortellini. Simmer until pasta is tender. Add milk.
Chop or tear fresh baby spinach and put in the bottom of each soup bowl. Ladle soup over top, stir and add lots of fresh Parmesan cheese and homemade crostini.