1In a heavy soup pot over medium heat, warm a glug of olive oil, then add the onion, and a big pinch of salt. Cook, stirring, until starting to turn golden, about 5 minutes. Add the carrots and celery and cook, stirring, until tender, about 5 minutes. Add the zucchini, herbs, crushed tomatoes, and broth and bring to a simmer. Lower the heat to medium-low and simmer until the veggies are tender, about 10 minutes, and while you boil the pasta.
2While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to the package directions until just shy of al dente. Drain well.
3Add the tortellini to the soup base and stir to combine well. Simmer until heated through. Serve in soup bowls, garnished with the Parmesan and basil, along with some crusty bread.
Taste the snap and crunch of springtime in this easy weeknight pasta dish. Combine refrigerated tortellini with the bright and fresh flavor of homemade mint and basil pesto to deliver a weeknight meal your family will love.
Juicy summer tomatoes are the stars of this main dish salad—they’re even used in the tangy vinaigrette. Toss two kinds with whole-grain croutons, other veggies, and chicken for a hearty take on panzanella.