• 2 cans fire roasted tomatoes
• 3 garlic
• 1 med onions
• rosemary (originally fennel bulb cut into matchsticks)
• salt and pepper
• 1 lb frozen tortellini
• 4 c. vegetable broth

• Saute onions; then add garlic.
• Add rosemary and briefly saute.
• Add broth and bring to low boil.
• Add tortellini and cook tender.
• Salt and pepper to taste.

Serve with parmesan cheese.