Oh, is this a delightful soup! And the best thing is that (get ready) it takes less than twenty minutes to get on the table.

I just heard you! You said “GET OUT OF TOWN!” But I can’t do that, friends! Not only do I mean what I say about the soup taking less than twenty minutes, but I also just got back into town after our family trip and I’m not budging from my house for the next ninety years!

Here’s how to make the soup. It’s ridonkulously easy and oh, so tasty.

Start by pouring broth into a pot. I used vegetable broth, but you can use chicken or beef—whatever you have on hand and whatever makes your skirt fly up and whatever makes you happy in life.

Turn on the heat…

And bring it to a simmer/gentle boil.

Add a big ol’ spoonful of tomato paste, and can I take this opportunity to say just how much I love the addition of tomato paste to any soup? Except maybe potato soup, which would be a little weird. But for every other soup: tomato paste is my life!

Stir it until the tomato paste is all incorporated and the mixture is very hot/starting to boil.

Then grab a bag o’ frozen veggies…

And pour it right on in!

Stir it around for a couple of minutes to let the mixture heat up again.

Then sprinkle in some crushed red pepper flakes for a little heat…

And some cheese tortellini. You can use spinach tortellini if that’s what you prefer; anything is fine!

Now just stir it around and let the soup gently boil and cook the tortellini for 3 to 4 minutes.

Mmmmm. Looking good!

When the tortellini is about halfway cooked…

Pour in some heavy cream! If you have time and have a brain (which I usually don’t) you can warm it on the saucepan to make sure it doesn’t curdle when it hits the soup.

This isn’t a super creamy soup; the cream just makes the whole thing a little richer and gives it more substance.

Let it cook for another couple of minutes, adding salt and pepper to make sure it has plenty of flavor.

While that’s happening, stack up some basil leaves…

Then roll them up and chiffonade them.

Then mince up some fresh parsley.

Throw in the parsley…

And stir it in.

Note: The soup is best if you let it sit for about 10 minutes before serving! I don’t know why. It’s simply one of the mysteries of the universe. The cream slightly thickens and makes the whole thing a dream.

Sprinkle on the basil…

And dig right in.

Bryce would like me to tell you something: He loves this soup! Served himself seconds and claimed the leftovers for Monday.

Here’s the handy dandy printable!

RECIPE

 

Veggie Tortellini Soup

February 21, 2016 0

PREP TIME:

1 Minutes

DIFFICULTY:

Easy

COOK TIME:

15 Minutes

SERVINGS:

8 Servings

INGREDIENTS

• 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

INSTRUCTIONS

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.