Have you ever had a soup that is a little creamy and a little brothy? It’s like the best of both worlds. Filled with veggies and cheesy tortellini. It’s a cozy dream.
Also, bonus it’s super easy to make.
You can make this an easy vegetarian tortellini soup recipe by using vegetable broth. And then my favorite part is adding crunchy croutons to the top of the soup along with some shredded parmesan cheese. Yum. Yum. Yum.
Check out the easy and cozy recipe below and let me know what you think!
A little creamy, a little brothy and filled with lots of vegetable, cheesy tortellini and topped with crunchy croutons. Super easy to make!
4 cups low sodium vegetable or chicken broth
1 pound bag frozen peas and carrots
1 package (10 ounces) fresh cheese tortellini
1 Tablespoon Corn Starch
1 Tablespoon Water
1/2 cup heavy cream
pinch of kosher salt and ground pepper
shaved parmesan and croutons (toppings)
1. In a medium size pot over medium high heat, bring the broth to a boil.
2. Add frozen vegetables and return to a boil. Add the tortellini and cook until soft, about 5 minutes.
3. In a small bowl, stir the corn starch and water together. Add the corn starch/water, heavy cream, salt and pepper. Turn heat to medium/low and cook for another 3 minutes.
3. Serve and top with shredded parmesan and croutons.