Creamy Tortellini Soup

Name: Creamy Tortellini Soup
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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

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Level: Easy

Total: 20 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 10 min

Yield: 4 servings

Ingredients

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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

Bring the broth to a gentle boil in a medium pot over medium-high heat.
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.
Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.