• 1 teaspoon (tsp) olive oil
• 2 tablespoons (tbsp) unsalted butter
• 1 small yellow onion, diced
• 4 cloves minced garlic
• 1 bay leaf
• ¹/₄ teaspoon (tsp) red pepper flakes
• ¹/₂ teaspoon (tsp) salt
• ¹/₂ teaspoon (tsp) black pepper
• ¹/₂ cup marsala wine
• 4 cups vegetable broth
• 1 can (28oz) crushed tomatoes
• 20 oz cheese tortellini
• 5 oz baby spinach
• ¹/₄ cup heavy cream
• ¹/₂ cup grated parmesan
• basil for garnish

Directions

1. Melt the olive oil and butter in a Dutch oven over medium heat
2. Add the garlic, onion, pepper flakes, salt, and pepper
3. Stir occasionally until the onions are translucent and the garlic is fragrant. About 5 minutes
4. Add the marsala and cook for another 2 minutes, scraping any browned bits from the bottom of the pot with a wooden spoon. Cook until the wine is reduced by half
5. Add the vegetable stock, crushed tomatoes, and bay leaf. Bring to a boil, then reduce head to low and simmer for 10 minutes
6. Add the tortellini and spinach, simmering for another 5-6 minutes until the tortellini is cooked through and spinach is wilted
7. Remove the bay leaf and stir in the heavy cream
8. Add the parmesan cheese and basil
9. Serve