Fresh Tomato Soup

This is a variation of a dish I found called "Triple Tomato Soup" it called for sun dried tomatoes and didn't include the tortellini. I can't find the original anymore but I've changed it so much I don't think it matters too much.

This is a great fresh dish and could be done any number of ways. I just used what I had on hand. Hope you enjoy!

Ingredients
1 Large onion, sliced
1 Tbsp. olive oil
1 28-oz. can whole tomatoes
1 can of diced tomatoes
2 fresh tomatoes
½ of 6-oz. can no-salt added tomato paste
1 14-oz. can chicken broth
½ cup celery, sliced
2 Tbsp. snipped fresh parsley or cilantro
2 to 3 tsp. lime juice
Sour cream
Fresh Italian (flat -leaf) parsley
1 Package Cheese Tortellini

Preparation
1. Cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender. Add undrained whole tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

2. In blender, blend half the tomato mixture at a time until smooth. Return to saucepan; add lime juice, heat through.


3. Prepare tortellini according to package.


4. Serve soup over pasta and top with sour cream and fresh herbs.