INGREDIENTS
2
bay leaves
1 3/4 cups
carrots
16 ozs
cheese tortellini
1/3 cup
fresh basil
5 cloves
garlic
1 Tbsp
granulated sugar
3/4 cup
heavy cream
2 Tbsps
olive oil
8 servings
parmesan
84 ozs
roma tomatoes
8 servings
salt and pepper
32 ozs
vegetable broth
1 3/4 cups
yellow onion