We love this soup because you can really use what you have on hand: Any kind of tortellini and any mix of frozen veggies will work well. Plus, a half cup of heavy cream in the broth will leave you feeling satisfied.
creamy tortellini soup
Creamy Tortellini Soup
Ingredient
- 8 c. low-sodium vegetable or chicken broth
- 1 1-pound bag frozen peas and carrots
- 10 oz. fresh cheese tortellini
- 1/2 c. heavy cream
- Kosher salt and black pepper, to taste
- Shaved parmesan cheese and croutons, for topping
- Olive oil, for drizzling
Instructions
- Bring the broth to a gentle boil in a medium pot over medium-high heat.
- 2Add the frozen vegetables to the pot and return to a gentle boil.
- 3Add the tortellini and cook until almost tender, 3 to 5 minutes.
- 4Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with shaved parmesan and croutons. Drizzle with olive oil.