Recipe courtesy of Ree Drummond

Veggie Tortellini Soup

Name: Veggie Tortellini Soup
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 8 cups vegetable broth; One 6-ounce can tomato paste; One 10-ounce package frozen mixed vegetables; One 9-ounce package fresh cheese tortellini; 1/2 cup heavy cream; Kosher salt and freshly ground black pepper; Dried parsley flakes, for garnish; Dried basil, for garnish

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Level: Easy

Total: 25 min
Active: 5 min

Yield: 4 to 6 servings

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Ingredients

8 cups vegetable broth

One 6-ounce can tomato paste

One 10-ounce package frozen mixed vegetables

One 9-ounce package fresh cheese tortellini

1/2 cup heavy cream

Kosher salt and freshly ground black pepper

Dried parsley flakes, for garnish

Dried basil, for garnish

Directions

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Watch how to make this recipe.

In a medium pot over medium heat, bring the broth to a simmer. Stir in the tomato paste. Add the frozen vegetables and return to a simmer. Add the tortellini and cook until just tender, 3 to 5 minutes. Add the heavy cream. Taste and adjust the seasoning with salt and pepper. Garnish with dried parsley and basil and serve.