• Heat oil in large saucepan set over medium heat; cook onion, garlic, carrot and celery for about 5 minutes or until softened. Add pesto, basil, oregano and chili flakes; cook for 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat and simmer for about 20 minutes or until slightly thickened.
• In blender or using immersion blender, purée tomato mixture; return to pan and bring to simmer. Add tortellini; cook for 8 to 10 minutes or until tender. Sprinkle with parsley and Parmesan.

Tip: Add 1 tbsp chopped fresh basil instead of dried basil if desired.