Tomato Bisque with Tortellini
1 small onion or shallot diced
1 tsp. olive oil
1 tbsp. dried basil
1 tsp. Kosher salt if needed
1 tbsp. unrefined coconut sugar
28 oz. crushed tomatoes
1 can or 12 oz. coconut milk or heavy cream or half n half
1/2 – 1 lb. frozen tortellini
In a medium to large pot, saute the onion, and olive oil stirring occasionally until tender and golden. Then add the basil, salt and coconut sugar (you can use brown sugar if you don’t have coconut sugar.) Cook for only 2-3 minutes. Then add the tomatoes, coconut milk or cream and bring to a simmer.
You can add the tortellini now, frozen and cook in the soup, or cook separately until aldente (a tender bite to the pasta), and then add to the warm bisque. Garnish with fresh basil or Parmesan cheese if desired.
*TIP- if you want to make this in the crock pot, add the pasta at the beginning frozen, and cook on low for 4 hours.