Tortellini, Peppers and Tomato Soup

Ingredients:

4 Tbsp butter

8 cloves garlic

8 C. chicken broth

12 oz  fresh or frozen cheese tortellini

2 – 14 oz cans diced tomatoes, with their juice

2 yellow or orange peppers, chopped

1 16 oz bag shredded carrots

1 Tbsp basil

Parmesan, grated

Directions:

Melt butter in large saucepan over medium-high heat. Add garlic, peppers and carrots and sauté until tender. Add broth and bring to a boil. Add tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add tomatoes and juice, reduce heat to simmer and cook just until pasta is tender. Stir in basil and cook about 1-2 minutes. Serve with grated parmesan.

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