Categories: Soup

Ingredients

• 8 cups chicken broth
• 1 lb. bag frozen peas and carrots
• 10 oz. fresh cheese tortellini
• 1/2 cup heavy cream
• Kosher salt and black pepper, to taste
• Shaved Parmesan and croutons, for topping
• Olive oil, for drizzling

Directions

1. Bring the broth to a gentle boil in a medium pot over medium-high heat.

2. Add the frozen vegetables to the pot and return to a gentle boil.

3. Add the tortellini and cook until almost tender, 3-5 minutes.

4. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with shaved Parmesan and croutons. Drizzle with olive oil.

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