1 medium onion, chopped
2 stalks celery, chopped
3 carrots, chopped
3 cloves garlic, minced
1 tbsp. butter
28 oz. can diced tomatoes
19 oz. can diced tomatoes
1 1/2 tsp. sugar
6 c. water
3 tbsp. chicken bouillon (powdered)
2 tbsp. parsley
1 1/2 tbsp. basil
10 oz. any kind tortellini
salt and pepper

Sauté onion, celery, carrots and garlic in melted butter until tender-crisp, about 5 minutes.

In a large pan, add tomatoes, sugar, water, bouillon, parsley and basil. Add veggies and bring to a gentle boil. Reduce heat and simmer 1 hour. Add tortellini and continue to simmer until tortellini is cooked (about 10 minutes). Add salt and pepper to taste.

Serves 8.