INGREDIENTS
3/4 cup
basil
1 large
bay leaf
1/2 tsp
black pepper
2 tbsp
butter
1 1/2 cups
carrots
1 cup
celery
12 oz
cheese tortellini
3 tbsp
extra virgin olive oil
1 1/2 tsp
fresh thyme
1 tbsp
garlic
1/2 cup
heavy cream
1 cup
onion
1 tsp
paprika
9 servings
parmesan cheese
3/4 cup
romano cheese
1 1/2 tsp
salt
8 oz
spinach
4 tbsp
tomato paste
56 oz
vine ripened tomatoes
1 qt
vegetable stock
1/2 cup
white wine