Veggie Tortellini Soup

  • Yield : 4 to 6 servings
  • Cook Time : 5m
  • Ready In : 25m
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  • 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


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.

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