Tortellini and Vegetable Soup

1  tablespoon		olive oil, plus more for drizzling
2		carrots, halved lengthwise and thinlies sliced
2		celery stalks, thinlies sliced
2		zucchini, halved lengthwise and thinlies sliced
1  pinch		Salt and freshly ground pepper, to taste
6  cups		chicken or vegetable broth
2		plum tomatoes,s chopped
1/4  cup		chopped fresh flat leaf parsley
1/4  cup		grated Parmigiano Reggiano cheese
2  cups		Trader Joe's Italian Tortellini

Tip: For nutritional information on all the ingredients in Tortellini and Vegetable Soup just click on each ingredient name. Then adjust the serving size for any Tortellini and Vegetable Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.

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.

For a traditional Italian version of this hearty vegetable soup, garnish each serving with a spoonful of store-bought pesto. The pesto adds herbaceous notes to the simple soup. Round out the meal with a loaf of crusty Italian or whole-grain bread.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).