Creamy Tomato Soup with Tortellini

It's officially soup season! And I already made one of my favorites when we had our friends Aaron and Michelle over for dinner last night. Even Michael, their 2 year old, thought it was pretty good :)

2 (28 ounce) cans crushed Italian tomatoes
1 (14.5 ounce) can chicken broth
18 fresh basil leaves, minced (or 1 ½ t dry)
1 teaspoon sugar
1 c whipping cream (or milk)
3 T butter or margarine
1 bag tortellini (9 oz)

Put 1 can of tomatoes in the blender (just enough so there are no big chunks) and then add to large saucepan along with the second can of tomatoes and chicken broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Cook tortellini as directed and add to soup.