Veggie Tortellini Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 261
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 34
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 40
- Sodium
- 1028
- Total: 25 min
- Active: 5 min
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
- 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.