Tomato and Tortellini Soup
Ingredients
- 2 tablespoons Filippo Berio Olive Oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 stalk celery diced
- 1/2 cup Filippo Berio Tomato & Ricotta Pesto
- 1 teaspoon dried basil
- 1 teaspoon oregano
- pinch of chili pepper flakes
- 1 can 28 ounces whole Italian-style tomatoes
- 4 cups reduced sodium chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 package 12 ounces fresh cheese tortellini
- 2 tablespoons chopped fresh parsley
- grated Parmesan cheese for serving
Instructions
- In large saucepan over medium heat, heat oil; cook onion, garlic, carrot and celery about 5 minutes, or until softened. Add pesto, basil, oregano and chili flakes; cook 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat and simmer about 20 minutes, or until slightly thickened.
- In blender or using immersion blender, puree tomato mixture; return to pan and bring to simmer. Add tortellini; cook 8-10 minutes, or until tender. Sprinkle with parsley and Parmesan.
Notes
Tip: Dried basil can be substituted for 1 tablespoon chopped fresh basil, if desired.