Creamy Tortellini Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

8 c. low-sodium vegetable or chicken broth

1 1-pound bag frozen peas and carrots

10 oz. fresh cheese tortellini

1/2 c. heavy cream

Kosher salt and black pepper, to taste

Shaved parmesan cheese and croutons, for topping

Olive oil, for drizzling

Directions

Bring the broth to a gentle boil in a medium pot over medium-high heat.

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 with salt and pepper. Ladle into bowls and top with shaved parmesan and croutons. Drizzle with olive oil.

Nutrition

• Calories: 582
• Total Fat: 31 g
• Saturated Fat: 11 g
• Trans Fat: 0 g
• Cholesterol: 53 mg
• Sodium: 1909 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 11 g
• Total Sugars: 22 g
• Protein: 23 g