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Tortellini and Vegetable Soup

Williams Sonoma
  • 20 minutes
  • Serves 4

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