Creamy Tortellini Soup

Ingredients:

• 8 cups low-sodium vegetable or chicken broth
• One 1-pound bag frozen peas and carrots 
• 10 ounces fresh cheese tortellini 
• 1/2 cup heavy cream 
• Kosher salt and freshly ground black pepper
• Shaved Parmesan and croutons, for topping 
• Olive oil, for drizzling 

Directions:

1. Bring the broth to a gentle boil in a medium pot over medium-high heat.
2. Add the frozen vegetables to the pot and return to a gentle boil. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning.
3. Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.

Recipe from the kitchen of Ree Drummond.