1 tablespoon olive oil
1 onion, finely chopped
1 carrot, peeled, finely chopped
2 tablespoons fresh Italian herb paste
2 tablespoons tomato paste
400g can diced tomatoes
535g can minestrone soup
625g packet fresh veal tortellini
½ cup coarsely chopped parsley
400g loaf traditional garlic bread
Heat oil in a stockpot over a medium heat. Add onion and carrot. Cook, stirring occasionally, for about 5 minutes, or until soft. Add pastes. Cook, stirring for 30 seconds.
Add tomatoes, soup and 1 ½ litres (6-cups water). Bring to boil. Gently boil, stirring occasionally, for 8 minutes. Add tortellini. Return to boil. Gently boil for a further 5 minutes, or until tortellini is cooked. Stir in parsley.
Meanwhile, cook garlic bread according to packet directions.
Serve soup with garlic bread.