INGREDIENTS
2
Carrots
2
Celery stalks
1/4 cup
Flat-leaf parsley, fresh
2
Plum tomatoes
2
Zucchini
6 cups
Chicken or vegetable broth
1 lb
Cheese tortellini, fresh
1
Salt and freshly ground pepper
2 tbsp
Olive oil
1/4 cup
Parmigiano-reggiano cheese, grated