▢1/2 teaspoon dried rosemary
▢2 teaspoons Italian seasoning
▢4 cups vegetable broth or low-sodium chicken broth
▢2 teaspoons Better than vegetable broth, optional, but recommended for a more intense flavor
▢Salt and freshly ground black pepper to taste
▢10 ounce cheese tortellini, chilled
▢freshly grated Parmesan cheese as a topping, optional
Instructions
Heat the olive oil in a large pot over high heat until reduced by half. Add onion and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
AD 2. Add diced tomatoes, bay leaf, spices, stock and broth and season with salt and pepper. Bring to a boil.
Add green beans, corn and peas and cook for 2-3 minutes.Add the tortellini and cook for 2-3 minutes or until they float to the surface. (Note that they will continue to cook in the hot broth even when the heat is turned off, so do not overcook them.)
Taste and add a little more broth, salt or pepper if necessary. Remove bay leaves.5. Serve hot and sprinkle with a little Parmesan cheese if desired.
Notes
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