1 tablespoon olive oil
½ onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
8 cups chicken broth or vegetable broth
20 ounces refrigerated or frozen meat tortellini or cheese tortellini
1/3 cup refrigerated basil pesto
½ Panera Bread Ciabatta Loaf, thinly sliced and toasted
- Warm the oil in a large saucepan over medium heat. Add the onion, carrot, and celery, and cook until the vegetables are just tender, 4 to 5 minutes. Add the broth and bring it to a boil over high heat.
- Add the tortellini, and cook until they float, 3 to 5 minutes. Stir in the pesto, ladle the pasta into shallow soup bowls, and serve it with the bread.
TIP: Have a rind of Parmesan lingering in your cheese drawer? Toss it into the soup for deep, rich flavor.
NUTRITIONAL INFO (per serving): 371 calories, 19 g protein, 34 g carbohydrates, 18 g fat, 122 mg cholesterol, 622 mg sodium, 2 g dietary fiber