tomato tortellini soup recipe

RECIPE //
2 Tbsp butter
1 onion (diced)
2 cloves garlic (minced)
1/2 tsp salt
1 tsp basil
1 tsp Italian seasoning
1/4 tsp pepper
1 Tbsp balsamic vinegar
2 cups chicken broth
1 (28 oz.) can crushed tomatoes
2 bay leaves
9 oz. refrigerated cheese tortellini
1/2 cup half and half
Grated or shredded Parmesan cheese (optional)

-In a large soup pot over medium heat, melt the butter.
-Add in the ground beef and diced onions. Cook and stir until the beef is brown and the onions are soft.
-Stir in the minced garlic and sauté for 1 minute.
-Sprinkle in the salt, basil, Italian seasoning, and pepper. Stir to combine.
-Pour in the balsamic vinegar. Stir to combine.
-Add the crushed tomatoes, chicken broth, and bay leaves. Stir to combine.
-Turn the heat up to medium high and bring the soup to a boil. Once boiling reduce heat to low, and allow the soup to simmer for 5 minutes.
-After the 5 minutes, add the refrigerated tortellini and simmer on low until cooked through.
-Once the tortellini has fully cooked, pour in the half and half. Stir to combine.
-Just before serving, remove and discard the bay leaves.
-Sprinkle individual servings with parmesan cheese (optional).
-Enjoy!

*frozen tortellini works as well*

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