RECIPE: TORTELLINI AND VEGETABLE SOUP

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TORTELLINI & VEGETABLE SOUP

WILLIAMS-SONOMA RECIPE

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

1 Vegetable Bouillon Cube

Directions: 

Sauté the vegetables 

In a large saucepan over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, celery and zucchini and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth and bring to a boil. 

Cook the tortellini 

Add the tortellini and cook for 5 minutes, or according to the package instructions. Remove from the heat. Stir in the tomatoes and parsley, and season with salt and pepper. 

Ladle the soup into warmed bowls, drizzle with olive oil, sprinkle with the cheese and serve 

immediately. Serves 4.