Recipe Background
You can't get the blues with Reba's Tortellini Soup in front of you! A succulent, creamy broth loaded up with cheesy, tender tortellini and garden vegetables is just the cure for your bad mood or rough day! A snap to make and easily made vegetarian or filled with meat, Reba's Tortellini Soup is an elevated experience for your taste buds! Don't be the last one to know about this soup!
You can't get the blues with Reba's Tortellini Soup in front of you! A succulent, creamy broth loaded up with cheesy, tender tortellini and garden vegetables is just the cure for your bad mood or rough day! A snap to make and easily made vegetarian or filled with meat, Reba's Tortellini Soup is an elevated experience for your taste buds! Don't be the last one to know about this soup!
Ingredients
For the soup:
- 8 cups low-sodium vegetable broth
- 1 (16-ounce) bag frozen peas and carrots
- 1 (10-ounce) package refrigerated cheese tortellini
- 1/2 cup heavy cream
- kosher salt to taste
- black pepper to taste
Optional, for topping:
- parmesan cheese to taste, shaved
- croutons to taste, homemade or store-bought
- olive oil to taste
Directions
- In a medium pot over medium-high heat, add the broth and bring it to a gentle boil.
- Add the frozen peas and carrots to the hot broth and return it to a gentle boil.
- Add the tortellini to the hot broth and cook until they are almost tender, about 3-5 minutes.
- Add the heavy cream to the soup mixture and stir to combine.
- Cook the soup mixture until it is slightly thickened and the tortellini are tender, about 2 minutes.
- Taste the soup mixture for seasoning and add the salt and the black pepper, as needed.
- Serve topped with the parmesan, the croutons, and the olive oil.
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