Tortellini and Vegetable Soup

By nlhartman

For a traditional Italian version of this hearty vegetable soup, garnish each serving with a spoonful of store-bought pesto. The pesto adds herbaceous notes to the simple soup. Round out the meal with a loaf of crusty Italian or whole-grain bread.

Ingredients

• 2 Tbs. olive oil, plus more for drizzling
• 2 carrots, halved lengthwise and thinly sliced
• 2 celery stalks, thinly sliced
• 2 zucchini, halved lengthwise and thinly sliced
• Salt and freshly ground pepper, to taste
• 6 cups chicken or vegetable broth
• 1 lb. fresh cheese tortellini
• 2 plum tomatoes, chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup grated Parmigiano-Reggiano cheese

Details

Preparation time 10mins
Cooking time 20mins
Adapted from williamssonoma.com

Preparation

Step 1

Sauté the vegetables:
In a soup pot over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, celery and zucchini and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth and bring to a boil.

Cook the tortellini:
Add the tortellini and cook for 5 minutes, or according to the package instructions. Remove from the heat. Stir in the tomatoes and parsley, and season with salt and pepper.

Ladle the soup into warmed bowls, drizzle with olive oil, sprinkle with the cheese and serve immediately. Serves 4.