creamy tortellini soup

Creamy Tortellini Soup

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.


    • 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 


    1. Bring the broth to a gentle boil in a medium pot over medium-high heat.
    2. 2Add the frozen vegetables to the pot and return to a gentle boil.
    3. 3Add the tortellini and cook until almost tender, 3 to 5 minutes.
    4. 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.