Creamy Tortellini Soup


  • 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 

  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.


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