1. In a heavy bottomed 8 quart pot, heat oil over medium-high heat.
2. Add onions, celery, and carrots to oil. Stir to coat vegetables in oil. Cook covered for 5-7 minutes until onions are translucent.
3. Add basil, peppers, garlic, red pepper, tomatoes, salt and pepper. Cover and bring to a boil. Add tomatoes, broth, and water. Return to a rolling boil.
4. Add tortellini and cook according to package directions. Serve and enjoy!
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Donna and Chad Elick are authors of the blog The Slow Roasted Italian. Donna is the recipe developer, cook and party planner, and Chad is the resident taste tester, photographer and designer. Creating delicious meals in a snap is what they do best, so pull up a chair and join them! For more, visit TheSlowRoastedItalian.com, and follow their weekly blog on dash, The Simple Kitchen.