Tomato and Tortellini Soup
Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes Serves: 4-6
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
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.
Tip: Dried basil can be substituted for 1 tablespoon chopped fresh basil, if desired.