Souped Up Tortellini

• 1 tablespoon olive oil
• 2 carrots, chopped
• 1 large onion, finely chopped
• 4 1/2 cups vegetable stock
• 1 (14 ounce) can chopped tomatoes
• 7 ounces frozen peas (or rinsed canned beans)
• 9 ounces fresh filled tortellini (choose non meat filling for a vegetarian soup )
• 1/2 cup basil leaves (optional)
• grated parmesan cheese

1. Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 minutes Add the peas or beans with 5 mins to go.
2. Once veggies are tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

olive oil, carrots, onion, vegetable stock, tomatoes, frozen peas, tortellini, basil, parmesan cheese

Taken from www.food.com/recipe/souped-up-tortellini-468147 (may not work)