Spring vegetable brodo with veal tortellini

Method

• 1
  Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and garlic. Cook, stirring occasionally, for 6 minutes or until soft.
• 2
  Add the stock. Increase heat to medium-high and bring to the boil. Add the pasta and cook for 5 minutes or until tender. Add the snow peas and zucchini in the last 2 minutes of cooking.
• 3
  Season with salt and pepper. Stir in the mint. Ladle the soup among serving bowls. Top with the parmesan. Serve with crusty bread, if desired.