Veggie Tortellini Soup
Serves:
8
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Oh, is this a delightful soup! And the best thing is that it takes less than twenty minutes to get on the table.
Daovetailing Tip: Purchase 2 packages of tortellini one for tonight's dinner and one for day 4 to use in Warm Garlic and Herb Tortellini Salad.
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Ingredients:
| 8 cups | low-sodium vegetable or chicken stock |
| 6 ounces | tomato paste |
| 1 bag | 1 lb. frozen mixed vegetables |
| 10 ounces | fresh cheese tortellini |
| 1/2 cup | heavy cream (more to taste) |
| salt and pepper, to taste | |
| fresh parsley, minced | |
| fresh basil, chiffonade |
Directions:
In a medium pot over medium-high heat, bring the broth to a gentle boil. Stir in the tomato paste. Add the frozen vegetables and return to a gentle boil. Add the tortellini and cook for 3 to 5 minutes. Add the heavy cream and parsley and cook for another 2 minutes. Taste and adjust the seasoning with salt and pepper. Garnish with parsley and basil and serve.
Source: thepioneerwoman.com
