Creamy Tomato Tortellini Soup

10 cups chicken stock

28 oz. Can diced tomatoes with juice

8 oz. Can tomato paste

1/3 cup flour

1/3 cup butter

1 1/2 tsp basil

1 1/2 tsp oregano

1 pt whipping cream

1 1/2 lbs. cooked tortellini (fresh or frozen)

Pour chicken stock into large pot and heat. Add basil and oregano. Then add can of diced tomatoes with juice and can of tomato paste, and puree all together. I use a hand blender (NOT a hand mixer) directly in the pot. You may also use a food processor or regular blender, but be careful when pouring and blending the hot liquid. In a separate pan, make a roux by melting butter and then adding flour. Mix the two and cook for 1 or 2 minutes. Whip the roux into the broth and simmer until thickened, stirring often. Next add pre-cooked tortellini and make sure it is heated through. Last, add whipping cream. Serve and enjoy!