Ingredients

• 1 tablespoon olive oil
• ½ cup chopped onion
• 3 cloves garlic, minced
• 2 bay leaves
• 2 28-ounce cans diced tomatoes
• 1 32-ounce container vegetable broth
• ¼ cup chopped fresh basil
• ½ cup plain Greek yogurt
• 2 9-ounce packages fresh or frozen cheese tortellini
• Grated Parmesan cheese and fresh basil, for garnish
• Salt & pepper

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves.
2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and pepper, to taste. Simmer on low for 15 minutes.
3. Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup. Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes.

Enjoy!