Creamy Tortellini Soup

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

8 cups low-sodium vegetable or chicken broth

One 1-pound bag frozen peas and carrots 

10 ounces fresh cheese tortellini 

1/2 cup heavy cream 

Kosher salt and freshly ground black pepper

Shaved Parmesan and croutons, for topping 

Olive oil, for drizzling 

Directions

  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. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning.
  3. Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.
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