Veggie Tortellini Soup by Anna Marie - Musely
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Veggie Tortellini Soup

posted in Food & Drink > Recipes
  • 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

  • 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.


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