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.
Now you can have your brunch cocktail and eat it, too, with Justin Warner's Mojito Pancakes.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.