Tortellini tomato soup

I know a lot of people hate tomato soup, and to be honest, I don't always love it. Something about it usually tastes sort of tinny, which doesn't taste well with a creamy soup. This version of tomato soup is rich and flavorful but doesn't have any milk or cream in it. Instead, I used red wine to deepen the flavor. The alcohol cooks out so don't worry about any alcohol content in the soup. Even if you think you hate tomato soup you should try this one, it might just change your mind.

Ingredients:

1 tablespoon olive oil
1/4 large onion, diced (or 1/2 a small)
1 medium carrot, diced
1 stalk celery, diced
2 cloves garlic, minced
1 teaspoon tomato paste
5-6 cracks of black pepper
1/4 - 1/2 teaspoon italian seasoning
3/4 teaspoon sugar
1/2 cup red wine
1/2 cup crushed tomato
1 1/2 cups veggie stock
1 handful mini cheese tortellini
mozzarella cheese

Directions:

Heat oil in a medium sauce pot over medium-low heat. Add onion, carrot, and celery and cook until veggies are soft but not brown (maybe like 5-7 minutes). Add garlic, tomato paste, black pepper, italian seasoning, and sugar and cook about 1 minute more. Add wine and scrape the brown bits off the bottom of the pan. Cook until the wine has reduced just a bit, maybe about two mintues. Add crushed tomato and veggie stock and increase heat to medium-high. When the soup begins to simmer add the tortellini. Mine said to cook for 16 minutes but cook yours according to the package. If the soup is getting too thick just thin it out with a little water as it cooks. Cook until the tortellini is done making sure to stir occasionally so that nothing sticks to the bottom. Top with mozzarella cheese when you're ready to eat.