Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 large leek, white & light green parts only, halved lengthwise, rinsed and sliced (see Tip)
4 cloves garlic, minced
1 (6 ounce) can no-salt-added tomato paste
4 cups low-sodium vegetable broth or "no-chicken" broth
1 (28 ounce) can Italian plum tomatoes, drained and chopped
2 bay leaves
1 teaspoon crushed dried oregano (see Tip)
1 teaspoon salt
1 (9 ounce) package cheese tortellini, fresh or frozen
1 tablespoon all-purpose flour
1½ cups half-and-half
½ cup chopped fresh basil or parsley
Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.
Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.
Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil (or parsley). Cook, stirring occasionally, until slightly thickened, about 1 minute.
Tips: Clean leeks well to be sure they're grit-free: After slicing, swish around in a bowl of water to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any sand or soil behind in the bowl. Drain well. Repeat as needed.
To crush dried herbs, press and rub them in your hand. This releases their aromatic, flavor-infusing oils before you cook with them.
322 calories;14 g fat(7 g sat); 4 g fiber; 40 g carbohydrates; 11 g protein; 79 mcg folate; 44 mg cholesterol; 12 g sugars; 0 g added sugars; 1,405 IU vitamin A; 11 mg vitamin C; 182 mg calcium; 3 mg iron; 520 mg sodium; 476 mg potassium
Vitamin A (28% daily value), Folate (20% dv)