INGREDIENTS
8 oz
Baby spinach or fresh spinach
3/4 cup
Basil, fresh cut
1
Bay leaf, large
1 1/2 cups
Carrots
1 cup
Celery
1 tbsp
Garlic
1 cup
Onion
1 1/2 tsp
Thyme, fresh
2 28 ounce cans
Tomatoes, ground
4 tbsp
Tomato paste
1 qt
Vegetable stock
1 12 ounce package
Cheese-filled tortellini, frozen
1/2 tsp
Black pepper, freshly ground
1 tsp
Paprika
1 pinch
Red pepper flakes
1 1/2 tsp
Salt
3 tbsp
Olive oil, extra virgin
2 tbsp
Butter
1/2 cup
Heavy cream
3
Parmesan cheese, rinds
3/4 cup
Romano cheese
1/2 cup
White wine