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
*recipe from the Pioneer Woman
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
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.