I am not familiar with Washington stores, but you can use any brand of crushed or pureed tomatoes in the recipe. Enjoy!

The tomatoes will cook down a little but if you want very little chucks, you can use crushed/pureed tomatoes instead of the diced tomatoes. Enjoy!

The recipe is hosted on the Pomi website, if you cannot get to it on their site:
Description: A quick, easy and healthy beefy Pomì tomato soup with cheese and tortellini.

Difficulty: Easy

Servings: 6

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:
1 pound ground beef
1 onion, diced
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1 (27 ounce) container Pomì organic chopped tomatoes
1 (18 ounce) container Pomì tomato sauce
4 cups beef broth
2 teaspoons Italian seasoning (or oregano)
1 pound fresh tortellini
2 teaspoons worcestershire sauce
2 teaspoons balsamic vinegar
4 ounces cream cheese (or ricotta)
1/2 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
1/4 cup basil, sliced

Directions:
1. Cook the ground beef and onion in a large sauce pan over medium-high heat until the meat is browned and the onions are tender, about 7-10 minutes.
2. Add the garlic and red pepper flakes and cook for a minute.
3. Add the Pomì organic chopped tomatoes, Pomì tomato sauce, broth, Italian seasoning, tortellini, worcestershire sauce and balsamic vinegar, bring to a boil reduce the heat and simmer until the tortellini is cooked, about 5-7 minutes.
4. Add the cream cheese and parmesan and cook until it has melted into the soup before seasoning with salt and pepper to taste and mixing in the basil.

Option: Add 1 ounce steeped and chopped dried porcini mushrooms!