Tri color cheese tortellini in a light tomato broth

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Sauté the Vegetables

Stir in the canned diced tomatoes and vegetable broth. Bring the mixture to a boil.

Add Tomatoes and Broth

Once boiling, add the Italian seasoning, salt, and black pepper to taste. Reduce the heat to low and let it simmer for 10 minutes.

Season the Broth

Add the tri-color cheese tortellini to the simmering broth. Cook according to package instructions, usually about 3-5 minutes, until the tortellini are tender and floating.

Cook the Tortellini

Once the tortellini are cooked, remove the pot from heat. Stir in the chopped fresh basil and serve hot, garnished with grated Parmesan cheese.

Garnish the Soup

Olive Oil

Onion, chopped

zuppa di tortellini

Recipe information

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