Tomato Tortellini Soup

thekitchn.com

Tricia

2 tablespoons unsalted butter

1 medium onion, diced

2 cloves garlic, minced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

4 cups (32 ounces) low-sodium vegetable or chicken broth

1 (28-ounce) can crushed tomatoes

½ cup heavy cream

2 bay leaves

1 (14-ounce) package fresh or frozen cheese tortellini

½ cup fresh basil leaves, thinly sliced, plus more for garnish

Grated or shredded Parmesan cheese, for garnish (optional)

Directions at thekitchn.com

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