Tomato Soup with Cheese Tortellini

1 large onion, chopped

1 Tbsp butter

2 pounds plum tomatoes, seeded and quartered

3 cups chicken or vegetable broth

1 can (8 oz) tomato sauce

1 Tbsp minced fresh basil

1/4 tsp salt

Dash pepper

1 cup dried cheese tortellini

1/3 cup shredded Parmesan Cheese

In saucepan, sauté onion in butter until tender.  Add the tomatoes, broth, tomato sauce, basil, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.  Cool slightly.  Cook tortellini according to package directions; drain well and set aside.  In a blender, cover and process soup in batches until smooth.  Return to saucepan; add tortellini and heat through.  Garnish with Parmesan Cheese.

Serves 8