Prep time
10 MIN
Total time
30 MIN
Cooking the tortellini in broth adds flavour and creates a simple sauce when tossed with pesto in this colourful dish. Serve it right away or leftovers can be served cold for a delicious lunch.



  1. In a large non-stick skillet, heat oil over medium high heat. Cook red onion, carrot, zucchini and red pepper just until onion starts to soften, about 2 minutes.  
  2. Pour in broth and bring to a boil.  Stir in tortellini and reduce heat to maintain a simmer; cover. Cook just until pasta is softened and most of the liquid has been absorbed, about 5 minutes.  
  3. Remove from heat and stir in pesto to coat the pasta. Serve sprinkled with grated Parmesan.

Recipe Tips

To make your own quick pesto, combine 4 cups (1L) of fresh basil leaves, 1 clove of garlic, 2 tbsp (30 mL) toasted pine nuts, 1/4 cup (60 mL) fresh grated Parmesan, 1/2 tsp each (3 mL) salt and pepper and 3 tbsp (45 mL) good quality olive oil in your food processor or blender and process until smooth.

Recipe Made With

CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth

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