Veggie Tortellini Soup
2019-01-09- Course: Main Dish, Side Dish
-
Add to favorites
- Yield : 4 to 6 servings
- Cook Time : 5m
- Ready In : 25m
Average Member Rating
(0 / 5)
0 People rated this recipe
Related Recipes:
-
Calypso Beef Soup (Nuevo Latino Beef Dishes)
-
Quick-n-Easy Chicken and Dumplings
-
Pumpkin Soup with Chili Cran-Apple Relish
-
Hot and Sour Pumpkin Soup with Chive Cream
-
Papaya Soup
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
Method
Step 1
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.
MISC Recipes
- Recent
- Popular
- Random
-
Warm Spiced Cranapple Cider
(0 / 5)
-
Veal, Pork and Porcini Bolognese Sauce
(0 / 5)
-
Truffled Fillet of Beef Sandwiches
(0 / 5)
-
Warm Spiced Cranapple Cider
(0 / 5)
-
Barley Candy
(0 / 5)
-
Cold Soba Noodle Salad with Creamy Sesame Dressing
(0 / 5)
-
Grilled Pineapple Sundaes
(0 / 5)
-
Banana Schnitzles
(0 / 5)
-
Your Basic Tossed Salad
(0 / 5)
