Cooking Instructions
- 1
Blend bullion with basil, parsley, and pepper into the tomatoes. Transfer to a pot.
- 2
Saute the garlic in olive oil until just white and tender. Add to the tomato sauce and bring to a simmer.
- 3
In a separate non aluminum skillet, bring the heavy cream to a slow boil.
- 4
Add the tomato sauce, and the 4 tablespoons of grated cheese. Stir well. Then fold in the tortellini into the tomato basil cream sauce. Garnish with parsley and parmesan cheese.
I have been cooking since I was 8 years old. I find the kitchen brings family and friends together.
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