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.
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.
To crush dried herbs, press and rub them in your hand.
This releases their aromatic, flavor-infusing oils before you cook with them.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
