Tomato Tortellini Soup

• 4 slices bacon

• 3/4 cup diced carrots

• 1 cup chopped onion

• 4 cloves minced garlic

• 1 1/2 tablespoons Italian tomato paste

• 1 tablespoon flour

• 28 ounces San Marzano whole peeled plum tomatoes

• 4 cups chicken stock

• 1 bay leaf

• 1 teaspoon Italian seasoning

• 1/4 cup fresh chopped basil

• 1 teaspoon brown sugar

• 1 teaspoon kosher salt

• 1/4 cup heavy cream

• 20 ounces cheese tortellini

• Fresh chopped basil for serving

• Fresh grated pecorino romano or Parmesan for serving

Over medium heat fry bacon in a large stock pot. Once browned remove bacon to a paper towel and then chop the pieces up. Do not drain grease.

In the same stockpot over medium heat saute the onion and carrot until translucent - several minutes. Add the minced garlic and chopped bacon and saute one minute more.

Stir in tomato paste and cook until fragrant and slightly carmelized - 3 minutes. Add flour and stir one minute.

Pour whole tomatoes and use potato mashed to crush them in the pot. Stir in stock, bay leaf, basil and Italian seasoning. Simmer covered 30 minutes.

Use an immersion blender to blend soup until completely smooth and creamy.

Stir in cream, sugar and salt. Taste test for salt add more if needed.

Serve each bowl with a half cup of cooked cheese tortellini, more fresh basil and grated cheese.

Makes 40 ounces or 8 servings.