INGREDIENTS
2
bay leaves
56 ozs
canned diced tomatoes
18 ozs
cheese tortellini
1/4 cup
fresh basil
3 cloves
garlic
1 tbsp
olive oil
1/2 cup
onion
6 servings
parmesan cheese
1/2 cup
plain greek yogurt
1 Dash
red pepper flakes
6 servings
salt and pepper
32 ozs
vegetable broth