Directions

• Melt the butter in a large (6-7) quart pot. Cook the onion and carrots in the butter until translucent. About 4 minutes. Add in the shredded garlic, granulated garlic and Italian seasoning and cook for 30 seconds.
  2 tablespoons butter, 1 sweet onion, 3 carrots, 4 cloves garlic, 1 tablespoon Italian seasoning, 1 ½ teaspoons granulated garlic
• Pour in the red wine and reduce for 4-5 minutes. Pour in the vegetable broth, crushed tomatoes, salt and pepper. Bring to a simmer and cook for 10 minutes. Stir in the cans of diced tomatoes, including the juice.
  ¼ cup red wine, 32 ounces vegetable broth, 1 28- ounce can crushed tomatoes, 1 teaspoon sea salt, 6 grinds fresh black pepper, 2 14- ounce cans diced tomatoes
• Bring to a boil and add tortellini. Cook as directed less one minute. Reduce heat to a simmer and stir in the balsamic.
  2 ½ cups fresh cheese tortellini, 1 tablespoon balsamic vinegar
• Add in chopped kale, and stir. Let cook for about 1 minute.
  1 cup fresh kale
• Serve in bowls topped with basil and fresh parmesan.
  Grated Parmesan cheese