3 cups tomato sauce
1 cup low-sodium organic vegetable broth
1/2 cup plain greek yogurt
2 cups three-cheese tortellini
4 tablespoons fresh basil leaves
1. Combine tomato sauce and vegetable broth in a large sauce pan; cook over medium-low heat. Cook until it reaches a gentle boil. Reduce heat to low.
2. Add yogurt. Mix well. Do not boil.
3. Once simmering, drop tortellini into the soup. Cook according to the package directions.
4. Add basil.
5. Garnish with parmesan cheese (optional)