first class creamy tortellini soup vest

creamy tortellini soup

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Creamy Tortellini Soup

A soup that's ready in just 15 minutes? Yes, please! You'll want to add this creamy veggie and tortellini soup to your arsenal of easy dinners.

Ingredients

  • 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 

Direction

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