Vegetable Tortellini Soup

It’s been cold here lately and we’ve been feeling under the weather, so I decided to try a new quick and easy soup. I scoured the web and Pinterest and landed on the Pioneer Woman’s veggie tortellini. I hope you enjoy it as much as we did!

Vegetable Tortellini Soup

img_4334

*recipe from the Pioneer Woman

Ingredients

8 cups Low-sodium Vegetable Or Chicken Stock
6 ounces, weight Tomato Paste
1 bag 1 Lb. Frozen Mixed Vegetables
10 ounces, weight Fresh Cheese Tortellini
1/2 cup Heavy Cream (more To Taste)
Salt And Pepper, to taste
Fresh Parsley, Minced
Fresh Basil, Chiffonade

Directions

In a medium pot over medium-high heat, bring the broth to a gentle boil. Stir in the tomato paste. Add the frozen vegetables and return to a gentle boil. Add the tortellini and cook for 3 to 5 minutes. Add the heavy cream and parsley and cook for another 2 minutes. Taste and adjust the seasoning with salt and pepper. Garnish with parsley and basil and serve.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s