Love this recipe. I make it often especially during the colder months. I do however make some alterations.
1) no sugar
2) if I can I get the canned tomatoes with basil. If not I’ll add at least 1 tsp of oregano.
3) no heavy cream. Instead I use coconut cream.
I’ve made this with refrigerated tortellini and non. Both work great. If using tortellini that’s not refrigerated, you can cook the tortellini according to package and add in to speed things up.
Also highly recommend the submersion blender for this. I’ve used a traditional blender and you have to do small batches so it takes longer.
