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, fine ly chopped

•2 cloves garlic, minced

• 1carrot, diced

•1 stalk celery, diced

•1/2 cup Filippo Berio Tomato& Ricotta Pesto

•1teaspoon dried basil

•1teaspoon oregano

• pin ch o f chili pepper fla kes

•1 can (28 ounces) whole Italian-style tomatoes

•4 cups reduced sodium chicken bro th

•3/4teaspoon 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.