1 medium sweet onion, chopped (about 2 cups chopped)
1 heaping teaspoon fresh minced garlic
1 (28-ounce) can whole peeled tomatoes in juices
4 cups chicken stock (or broth)
1 cup herb seasoned bread crumbs
Kosher salt and freshly ground pepper, to taste
1 tablespoon granulated sugar
1 cup whole milk
1 (9-ounce) package 3 cheese tortellini
Grated Parmesan cheese, for topping
Heat olive oil in a dutch oven or large soup pot over medium heat. Add chopped onions and cook until soft and just beginning to brown (about 8-10 minutes), stirring frequently.
Add garlic, stirring constantly for an additional 30 seconds.
Add tomatoes and juices, chicken stock, sugar and bread crumbs. Season with salt and pepper, to taste. Bring to a gentle boil. Reduce heat, cover and simmer for 20 minutes.
Carefully purée tomato mixture using an immersion blender. If using a regular blender, purée in small batches and exercise caution.
Return tomato mixture to pot. Add milk and stir well to combine. Bring back to a simmer. Add tortellini once simmering, cover and cook an additional 7-10 minutes (or as directed on package of tortellini).