Vegetable Tortellini Soup

• 2 teaspoons extra virgin olive oil
• 1 1/2 cups diced onion
• 1 cup sliced carrots
• 1/2 cup celery sliced
• 4 cloves garlic finely chopped
• 4 cups reduced sodium vegetable broth
• 4 cups water
• 1 package Buitoni Refrigerated Three Cheese Tortellini 20 oz.
• 2 cups zucchini half-moon slices
• 1 cup frozen peas or fresh
• salt
• cracked black pepper
• Buitoni Refrigerated Freshly Shredded Parmesan Cheese 5 oz.

1. HEAT oil in a large saucepan over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, for 3 minutes. Add broth and water; bring to a boil. Add pasta and zucchini; reduce heat to medium-low. Cook for 6 minutes. Add peas; cook for 1 minute. Season with salt and pepper. Serve immediately topped with cheese.

extra virgin olive oil, onion, carrots, celery, garlic, vegetable broth, water, three cheese, zucchini, frozen peas, salt, cracked black pepper, buitoni

Taken from www.yummly.com/recipe/Vegetable-Tortellini-Soup-2356977 (may not work)