A quick and easy soup for those nights when we simply run out of time (and steam)! You can add other veg to this soup to really customize it to your family's tastes. Serve with warm french bread and a salad...Enjoy!
2 tbsp 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
1 clove garlic, minced
Kosher salt and freshly ground pepper, to taste
6 cups chicken stock (homemade or store bought is fine)
1 lb. fresh cheese tortellini
1 can fire roasted diced tomatoes
1/4 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmigiano-Reggiano cheese
In a large saucepan over medium-high heat, warm 2 tbsp olive oil. Add the carrots, celery, zucchini & garlic and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth & fire roasted tomatoes and bring to a gentle boil.
Add the tortellini and cook for 5 minutes (or according to the package instructions). Remove from the heat. Stir in the parsley and season with salt and pepper.
Ladle the soup bowls, drizzle with olive oil, sprinkle with the cheese and serve.
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