Tomato and Tortellini Soup

Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Servings: 6
  • 2 tbsp 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 tsp each dried basil and oregano
  • Pinch chili pepper flakes
  • 1 can (28 oz) whole Italian-style tomatoes
  • 4 cups sodium-reduced chicken broth
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 pkg (12 oz) fresh cheese tortellini
  • 2 tbsp chopped fresh parsley
  • Grated Parmesan cheese, for serving
      • 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.




    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil

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