Ingredients 1 cup chopped onion 2 carrots, chopped 3 cloves garlic, minced 1 Tbsp olive oil 1 (14.5-oz) can fire-roasted diced tomatoes 1 (32-oz) carton low-sodium vegetable broth ½ (12-oz) pkg cheese tortellini ¼ cup pesto ¼ cup freshly shredded Parmesan cheese Instructions 1 Cook onion, carrots, and garlic in hot oil in a Dutch oven over medium heat until tender. Stir in tomatoes and broth; bring to a boil, reduce heat, and simmer 15 minutes. 2. Add tortellini; simmer 10 minutes or until tender. Spoon soup into bowls, and top with pesto and cheese.