Tortellini and Vegetable Soup for a Rainy Day Recipe

Ingredients

• Tortellini and Vegetable Soup
• Tortellini with chopped carrots and green bell peppers in a tomato-based broth
• Instruments
• 8 oz frozen cheese tortellini
• 1 tbsp olive oil
• 1 cup chopped carrots
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 rib celery, sliced
• 1 clove garlic, minced
• 1 tsp each dried basil and dried oregano
• ¼ tsp each salt and freshly ground black pepper
• Pinch or two crushed red pepper flakes
• 1 can (28 oz / 796 ml) diced tomatoes
• 3 cups vegetable broth
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