Directions
Preheat the oven to 450°F (230°C).
Toss the tomatoes, onion, and garlic with the olive oil. Season with salt, black pepper, and red pepper flakes.
Spread the mixture in a baking dish and roast for 30 minutes, until softened and lightly caramelized. Let cool slightly.
Meanwhile, cook the tortellini according to the package directions. Drain and set aside.
Heat the vegetable broth in a large pot. Add the roasted tomato mixture and bring to a boil.
Reduce the heat and simmer for 5 minutes.
Blend the soup until smooth using an immersion blender or a countertop blender.
Stir in the cooked tortellini and simmer for 1–2 minutes until heated through.
Adjust the seasoning and serve topped with grated Parmesan and a spoonful of basil pesto, if desired.
