INGREDIENTS
56 oz
tomatoes
2 tbsp
olive oil
1
sweet onion
1 medium
carrot
2 cloves
garlic
1/4 tsp
red pepper flakes
2 tbsp
tomato paste
2 tbsp
flour
1
bay leaf
5 gs
fresh basil leaves
2 cups
low sodium chicken broth
1 tbsp
brown sugar
1 serving
salt and pepper
58 gs
half n half
255 gs
refrigerated tortellini
1 serving
basil pesto
1 serving
olive oil
1 serving
parmesan cheese
1 serving
ground pepper
1 serving
whole garlic clove