INGREDIENTS
12
large roma tomatoes, peeled
2 tbsp
olive oil
4 cloves
garlic, peeled
1 handful
fresh basil
1/2 tsp
dried oregano
2 tsp
kosher salt
1/2 tsp
black pepper
2 cups
vegetable broth
16 oz
cheese tortellini (fresh or frozen)
1 cup
heavy cream
1/2 cup
shredded parmesan cheese, for garnish