Although it sounds really fancy, Tortellini soup is actually a really easy soup that you can throw together in no time at all. It feels extra fancy with the special pasta, and you can change it up quite a bit depending on what ingredients you have on hand in your fridge / freezer and pantry.
I picked up some fresh tortellini at the grocery store for a steal, but you can use the dried kind and it works just as well. (plus it can be a pantry staple that you can have on hand that will keep longer than fresh will)
You can add a wide assortment of vegetables. We had a few zucchini and some carrots from the garden. But you can add canned tomatoes, green beans, corn, or any kind of frozen mixed veggies. They even make specific "Italian" mixes that would be perfect to add to this soup.
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
Sauté the vegetables
In a soup pot 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.