Ingredients:
2 tablespoons Filippo Berio Olive Oil 1 onion, finely chopped 2 cloves garlic, minced 1 carrot, diced 1 stalk celery, diced 1/2 cup Filippo Berio Tomato & Ricotta Pesto 1 teaspoon dried basil 1 teaspoon oregano Pinch of chili pepper flakes 28-ounce can whole Italian-style tomatoes 4 cups reduced sodium chicken broth 3/4 teaspoon salt 1/2 teaspoon pepper 1 package (12 ounces) fresh cheese tortellini 2 tablespoons chopped fresh parsley Grated parmesan cheese, for serving

Instructions:
In large saucepan over medium heat, heat oil; cook onion, garlic, carrot and celery about 5 minutes, or until softened. Add pesto, basil, oregano and chili flakes; cook 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat and simmer about 20 minutes, or until slightly thickened. In blender or using immersion blender, puree tomato mixture; return to pan and bring to simmer. Add tortellini; cook 8-10 minutes, or until tender. Sprinkle with parsley and parmesan.