Ingredients

Method

1. 1

   To make the soup, heat a large pot or pan over medium heat. Add 1 tablespoon of butter and the olive oil.

2. 2

   Once the butter is melted, add the diced onion and sauté for about 3 minutes, or until softened.

3. 3

   Add the minced garlic, Italian seasoning, salt, black pepper, garlic powder, onion powder, and red pepper flakes. Sauté for 30 seconds until the garlic is fragrant.

4. 4

   Stir in the tomato paste and cook for 1 minute.

5. 5

   Pour in the crushed tomatoes, chicken broth, and sugar. Season with a little more salt and pepper. Stir to combine, increase the heat, and bring the soup to a simmer.

6. 6

   Once simmering, reduce the heat back to medium and let it cook for 10 minutes.

7. 7

   After 10 minutes, stir in the heavy whipping cream and freshly grated Parmesan cheese.

8. 8

   Add the frozen tortellini to the soup, stir, and simmer for another 3 minutes, or until the tortellini is cooked through.

9. 9

   Stir in the chopped fresh basil and remove from heat.

10. 10

    To make the grilled cheese, heat a griddle or pan over medium-high heat. Melt 1 tablespoon of butter.

11. 11

    Place the sliced croissant halves, cut-side down, onto the melted butter. Top each half with slices of provolone, American cheese, and shredded mozzarella.

12. 12

    Place the top halves of the croissants onto the bottom halves to form sandwiches. Cook for 2-3 minutes per side, until golden brown, crispy, and the cheese is fully melted.

13. 13

    Serve the creamy tomato tortellini soup with the croissant grilled cheese for dipping.