Tomato and Tortellini Stew

With fresh vegetable flavors of Minestrone plus the heartiness of ground Italian sausage and tortellini, this was a huge hit with my entire family.

In fact, 4 out of 7 went back to the pot for refills.

I love foods that cook themselves while I get other things done, and this one preps easy then stews in its pot long enough for me to send emails, fold the laundry and help a college kid sign up for classes!

Ingredients:

• 2 tablespoons unsalted butter

• 1 medium yellow 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)

Instructions:

1. Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.

2. Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired.