Tortellini and Vegetable Soup

Enjoy the last few weeks of this cold winter by warming up with a flavorful, Italian tortellini soup. The recipe is super simple, with only 10 inexpensive ingredients that can be found at any grocery store. This zesty soup is sure to delight even non-veggie lovers.

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

Directions:

1. Sauté the vegetables.
2. In a soup pot over medium-high heat, warm the 2 Tbs. olive oil.
3. Add the carrots, celery and zucchini and sauté until softened, about 5 minutes.
4. Season with salt and pepper.
5. Stir in the broth and bring to a boil.
6. Cook the tortellini.
7. Add the tortellini and cook for 5 minutes, or according to the package instructions.
8. Remove from the heat.
9. Stir in the tomatoes and parsley, and season with salt and pepper.
10. Ladle the soup into warmed bowls, drizzle with olive oil, sprinkle with the cheese and serve immediately.

Serves 4.

**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.

Source: Williams-Sonoma