INGREDIENTS
1 tbsp
extra virgin olive oil
1
yellow onion sliced thin
2
carrots, chopped
1/2 cup
celery, chopped
6 cups
vegetable stock
1 28 ounce can
diced tomatoes, including juice
2 cloves
garlic, minced
1 1/2 tsp
dried basil
1 tsp
dried oregano
3 tbsp
roughly chopped, fresh parsley
4 cups
cheese filled tortellini, cooked separately, according to package directions
Salt and pepper