Roasted Cheesy Potato and Ham Soup


2 Tablespoons butter
1 large shallot or 1 small onion, chopped
3 cloves garlic
salt and pepper
48oz chicken broth*
24oz good-quality marinara sauce
3/4 cup fresh basil, chopped (3/4oz package basil)
16oz fresh or frozen cheese tortellini (could also use mini ravioli)


Melt butter in a large soup pot over medium heat. Add shallots (or onions) then season with salt and pepper and saute until tender, 3-4 minutes. Add garlic then saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil then turn heat to high and bring to a boil.
Carefully add tortellini to boiling soup then place a lid on top, turn heat down to medium, and then cook until tender. Serve with crostini.
May need more chicken broth if re-heating as tortellini will absorb some of the broth as the soup cools.

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