VEGETARIAN TORTELLINI SOUP

Vegetarian Tortellini Soup image

Provided by @MakeItYours

Number Of Ingredients 14

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2 tablespoons olive oil
1 onion
2 garlic cloves
2 tablespoons tomato paste
1 teaspoon paprika
2 carrots
2 celery stalks
14-ounce can crushed fire roasted tomatoes
1 quart vegetable broth
1/2 teaspoon kosher salt
Freshly ground black pepper
9 ounces good-quality fresh tortellini
1 handful basil leaves
Grated Parmesan cheese, for garnish

Steps:

Mince the garlic. Dice the onion. Peel the carrot; chop the carrot and celery into bite-sized pieces.
Heat the olive oil in a large saucepan or Dutch oven and saute the onion and garlic with the tomato paste and paprika over medium-low heat for 5 minutes, or until the onion begins to soften.
Add the carrots and celery and saute for another 5 minutes, or until the onion has softened.
Add the tomatoes and vegetable broth to the pan with the kosher salt and several grinds of black pepper and bring to a boil. Reduce the heat and simmer with the lid ajar for 15 minutes, or until the vegetables are cooked.
Add the tortellini to the pan and cook according to the package instructions, before stirring in the basil leaves.
Serve hot topped with a sprinkling of Parmesan cheese and a drizzle of oil. (We had fresh thyme on hand, so we garnished with that as well!)