Tomato and tortellini soup

Ingredients

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

Directions

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.