Creamy Tortellini Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 730
- Total Fat
- 34
- Saturated Fat
- 13
- Carbohydrates
- 79
- Dietary Fiber
- 10
- Sugar
- 20
- Protein
- 29
- Cholesterol
- 85
- Sodium
- 1909
- Total: 20 min
- Active: 10 min
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
- 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.