Tortellini & Vegetable Soup

INGREDIENTS

• 2 Tbs. olive oil, plus more for drizzling
• 2 carrots, halved lengthwise and thinly sliced
• 2 celery stalks, thinly sliced
• 2 zucchini, halved lengthwise and thinly sliced
• Salt and freshly ground pepper, to taste
• 6 cups chicken or vegetable broth
• 1 lb. fresh cheese tortellini
• 2 plum tomatoes, chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup grated Parmigiano-Reggiano cheese