Wonderful Creamy Tomato Tortellini Soup

WONDERFUL CREAMY TOMATO TORTELLINI SOUP
2 T. butter
1 large Vidalia onion, diced
2 T. minced garlic
Kosher salt, black pepper
2 T. balsamic vinegar
32 oz. chicken or vegetable broth
1 (28-oz.) can crushed tomatoes
½ c. heavy cream
3 bay leaves
1 (14-oz.) pkg. fresh or frozen cheese tortellini
½ c. fresh basil leaves, thinly sliced (extra for garnish
Freshly grated Parmesan cheese, garnish

1. Melt the butter in large Dutch oven over medium heat.
2. Add the onion, garlic, kosher salt and pepper.
3. Stirring frequently, cook until tender, 4-6 minutes.
4. Stir in the vinegar.
5. Add crushed tomatoes and juice, broth, cream and bay leaves. Bring to boil.
6. Reduce heat to simmer and simmer for 5-6 minutes.
7. Add tortellini and simmer for another 5-6 minutes, until cooked. (Fresh take less time.)
8. Remove from heat and discard bay leaves.
9. Taste for any additional seasoning that you might need.
10. Stir in chopped basil.
11. Ladle into bowls and top with grated Parmesan and more basil, if desired.