Veggie Tortellini Soup

• Produce

  • 1 Basil, fresh
  • 1 Parsley, fresh

• Canned Goods

  • 6 oz Tomato paste
  • 8 cups Vegetable or chicken stock, Low-sodium

• Pasta & Grains

  • 10 oz Cheese tortellini, fresh

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Heavy cream

• Frozen

  • 1 bag 1 lb. frozen mixed vegetables, Frozen

Found on thepioneerwoman.com

Description

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.