Serves 4 to 6

Ingredients

2 tablespoons unsalted butter1 medium onion, diced

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 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

1/2 cup heavy cream

2 bay leaves

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

1/2 cup fresh basil leaves, thinly sliced, plus more for garnish

Grated or shredded Parmesan cheese, for garnish (optional)

Directions

Step 1: Melt the butter in a Dutch oven over medium heat

Step 2: Add the onion, garlic, salt, and pepper and cook, stirring frequently, until tender, about 6 minutes

Step 3: Stir in the vinegar 

Step 4: Add the crushed tomatoes and their juices, broth, cream, and bay leaves and bring to a boil 

Step 5: Reduce the heat to a simmer and simmer for 5 minutes 

Step 6: Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini) 

Step 7: Remove from the heat, remove and discard the bay leaves, and stir in the basil 

Step 8: Ladle into bowls and top with Parmesan cheese and more basil, if desired.