Instructions: Preheat the fryer.

In a large soup pan, over medium-high heat, heat the oil. Add the onions. Season with salt and pepper. Saute the onions for 8 minutes, or until wilted. Add the garlic cloves and continue to cook for 2 minutes. Stir in the chopped herbs and stock. Bring the liquid to a boil and then reduce the heat to medium-low and simmer for 30 minutes. Stir in the bread and cream. Increase the heat to medium-high and cook for 10 minutes. Using a hand-held blender, process until smooth. Stir in the cheese. Season with salt and pepper.

Fry the tortellini in batches, until golden brown, stirring constantly for over-all browning, about 2 minutes. Remove from the fryer and drain on paper towels. Season with salt and pepper.

To serve, ladle the soup into bowls. Garnish with the fried tortellini and parsley.

This recipe yields 4 to 6 servings.

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