1 tablespoon olive oil

1/2 cup chopped onion, any color

2 carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon Italian seasoning

2 bay leaves

Salt and freshly ground black pepper

5-6 cups chicken broth or vegetable broth

20-ounce package refrigerated tortellini

1/2 cup frozen green peas, kept frozen until ready to use

Chopped fresh parsley for serving

Grated parmesan cheese for serving

INSTRUCTIONS

Heat the oil in a large saucepan or stock pot over medium-high heat. Add the onion, carrots, celery, and garlic and cook for 3 to 5 minutes, until soft. Add the Italian seasoning, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.

Add 5 cups of the broth and bring to a boil. Add the tortellini and return to a boil. Reduce the heat to medium and cook for 7 minutes (or as long as indicated on the package directions), until the pasta is tender, reducing the temperature as needed to keep the liquid at a low boil. If necessary and/or desired, add the remaining broth.

Add the peas and cook for 1 minute. Remove the bay leaves. Season to taste with salt and black pepper.

Ladle the soup into bowls, top with parsley, and serve with parmesan cheese on the side.