Vegetable Tortellini Soup
A little creamy, a little brothy and filled with lots of vegetable, cheesy tortellini and topped with crunchy croutons. Super easy to make!
Ingredients
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)
Instructions
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.
Notes
Find it online: https://lolohomekitchen.com/vegetable-tortellini-soup/