For any traditional Italian form of this hearty vegetable soup, garnish each serving having a spoonful of store-bought pesto, which adds an herbaceous note towards the simple dish. Complete your food with some crusty Italian or whole-grain bread.
Tortellini and Vegetable Soup
2 Tbsp .. essential olive oil, plus much 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 tomato plants, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmigiano-Reggiano cheese
Saute the vegetables: Inside a soup pot over medium-high temperature, warm the two Tbsp .. essential olive oil. Add some carrots, celery and zucchini and saut until softened, about a few minutes. Season with pepper and salt. Stir within the broth and produce to some boil.
Prepare the tortellini: Add some tortellini and prepare for five minutes, or based on the package instructions. Remove in the heat. Stir within the tomato plants and parsley, and season with pepper and salt.
Ladle the soup into warmed bowls, drizzle with essential olive oil, sprinkle using the cheese and serve immediately. Serves 4.