Veggie Tortellini Soup

By jenlin

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

Preparation

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.