INGREDIENTS
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1 tablespoon olive oil
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2 carrots (chopped)
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1 large onion (finely chopped)
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4 1/2 cups vegetable stock
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1 14 ounce can chopped tomatoes
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7 ounces frozen peas
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9 ounces fresh filled tortellini
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1/2 cup basil leaves (optional)
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grated Parmesan cheese