Asparagus Tortellini Pesto Soup

An easy family pleaser, this soup uses Glen Muir Fire Roasted Tomatoes, diced or crushed (some kids may prefer crushed), to add wonderful flavor. Fresh or frozen tortellini is delicious and quick.  Dried tortellini can also be used but more broth should be added (about 1 cup). Since they take longer to cook, add them to the boiling broth about 5 minutes prior to adding the vegetables.  I always use freshly grated Romano cheese which is an easy way to make foods taste fresh and delicious. This is an easy, yummy soup that everyone will enjoy!      
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4 cups beef or vegetable stock I small onion, diced small 1 16 ounce can diced or crushed tomatoes, fire roasted 4 tablespoons pesto 9-ounce package tortellini (frozen or fresh) 1 cup fresh asparagus, cut in 1” pieces 1 orange bell pepper, diced 1 cup frozen corn (optional) salt or stock base to taste 1 cup freshly grated Romano cheese


1) Combine first 4 ingredients and let simmer for 10 minutes.  Bring to a boil.  
2) Add frozen tortellini and vegetables, cooking until tortellini are tender and vegetables are still crunchy (3-5 minutes).  If using fresh tortellini, add the vegetables first since the fresh tortellini only takes a couple of minutes to cook.
3)  Add freshly grated Romano cheese to individual bowls and serve.