▢ 1 tablespoon oil ▢ 1 lb ground beef 85% lean ▢ 1 cup onion chopped ▢ Salt and pepper to taste ▢ 3 garlic cloves mince ▢ 6 ounce can tomato paste ▢ 4 cups chicken broth low sodium ▢ 28 ounce can whole tomatoes drained and chopped ▢ 2 bay leaves ▢ 1 teaspoon dried oregano ▢ 9 ounce package cheese tortellini fresh or frozen ▢ ⅓ cup heavy cream or half and half ▢ 2 tablespoon fresh parsley or basil leaves chopped ▢ Cheese for topping parmesan

Heat oil in a large dutch oven or soup pot over medium high heat. Add beef, onions, and garlic. Cook until meat is browned and the onions are softened, about 5 minutes. Season with salt and pepper.
Add tomato paste, cook 2 minutes.
Add broth, tomatoes, bay leaves, and oregano. Bring to a boil then reduce heat amd simmer for 10 minutes.
Add tortellini and simmer for 4-6 minutes,or until the tortellini are tender but not mushy.
Remove the bay leaves. Stir in the heavy cream and heat through.
Stir in parsley and top with cheese if desired.