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olive oil yellow onion kosher salt carrots celery zucchini fresh herbs tomatoes chicken fresh cheese tortellini Parmesan cheese fresh basil crusty
Viewed: 103 - Published at: 6 years agoIngredients
- Olive oil
- 1 yellow onion, diced
- Kosher salt
- 1 large or 2 medium carrots, peeled and diced
- 1 stalk celery, thinly sliced
- 2 small or 1 medium zucchini, quartered and sliced
- 1 tablespoon chopped fresh herbs, such as thyme, oregano, and/or marjoram
- 1 (14-ounce) can crushed tomatoes
- 4 to 5 cups chicken or vegetable broth
- 3/4 pound fresh cheese tortellini
- Grated Parmesan cheese, for garnishing
- Chopped fresh basil, for garnishing
- Crusty Italian or French bread, for serving
Method
- In a heavy soup pot over medium heat, warm a glug of olive oil, then add the onion, and a big pinch of salt.
- Cook, stirring, until starting to turn golden, about 5 minutes.
- Add the carrots and celery and cook, stirring, until tender, about 5 minutes.
- Add the zucchini, herbs, crushed tomatoes, and broth and bring to a simmer.
- Lower the heat to medium-low and simmer until the veggies are tender, about 10 minutes, and while you boil the pasta.
- While the sauce is simmering, bring a large pot of salted water to a boil over high heat.
- Add the tortellini and cook according to the package directions until just shy of al dente.
- Drain well.
- Add the tortellini to the soup base and stir to combine well.
- Simmer until heated through.
- Serve in soup bowls, garnished with the Parmesan and basil, along with some crusty bread.
