Fire Roasted Tomato & Tortellini Soup

I posted a picture of a "random pot" that I made one night, and people were asking for the recipe.  After talking to my husband there were some things that I wanted to change about it. The first one had carrots, because well.... I like veggies, but he thought they were weird. I also tamed down the tomato acid, because my tummy doesn't need any extra acid.  I call it a "random pot" because I start with an idea, and end with dinner.  No recipes, so bare with my "Pinch" and "dash" methods, while I try to get this down on paper, err blogger.

This is my ingredients list:

2 toes Garlic, (Fresh is always best.)

a few TBSP of EVOO (channel your inner Rachel Ray... A few times around the pan.)

Fresh Ground Pepper

1 can of Fire Roasted Diced Tomatoes

1 large can of Crushed tomatoes

1-2 TBSP Chicken Base (or broth, then do not add water. BUT- I prefer Base, see below)

1 1/2 cup water

1 1/2 TBSP Velata Smoked Paprika Artisan Rub (You can buy that here: Velata Artisan Rubs)

1 bag Tortellini

1 cup Heavy Whipping cream (can be left out, but I prefer it, as it helps tame the tomato acid.)

Cheddar or other shredded cheese for garnish

Ok - Now lets get down to cooking.  I love my enameled cast iron pans. 

1. On Medium Heat, add the EVOO, and run the Garlic through the press.  (I'm a Pampered Chef Junkie, and I like this Garlic Press.  Its a no-nonsense, easy to use, and clean kitchen must have.)
2. Once the garlic is aromatic and starting to turn a lovely golden brown, add the Pepper, and Fire Roasted Diced Tomatoes and Crushed Tomatoes. Simmer.
3. Add the Chicken Base, (I sprinkle it on top, so that Its easier to incorporate.)  Stir it in, then add the water.  If you are using Pre-made chicken broth, then forget about this step and just add the broth.
4. Add the Smoked Paprika, stir, then add the whole bag of tortellini.  Put a cover on, and let it simmer for about 10-12 minutes, stir occasionally, so that you don't stick to the bottom.  You will know the tortellini is done, when they start to float. 
5. Then, add the heavy whipping cream, bring it back to a simmer, and ta-da!  You are done!  I serve it  and garnish with cheese and fresh pepper.  

Here is why I like Chicken base better:  Remember all of the little chicken stock cubes you unwrapped for your mom?  Yeah, you don't have to unwrap anymore.  It's just a jar of unwrapped powdered chicken base.  I find that its less salty, and more to the point.  I also enjoy it because I can add it to a recipe for flavor, without having to water it all down. I have a link to it, but I promise its not that expensive in stores. Usually around $3-5.