Tortellini Soup

This Tortellini Soup, from the Pioneer Women, has become a family favourite on our winter menu.  It is a quick and easy soup to throw together and has come in handy on our busy nights and bread making days when the oven is too full of bread to cook in. This paired with a freshly baked loaf of sour dough is divine. 

Tortellini Soup

8 cups of vegetable or chicken stock.

6 ounces (or a little can ) of tomato paste

1 bag of frozen mixed vegetables

10 ounces fresh cheese tortellini 

1/2 cup heavy cream

Salt and Pepper to taste

In a medium pot over medium high heat, bring the broth to a gentle boil.  Stir in tomato paste.  Add the frozen vegetables and return to a gentle boil.  Add the tortellini and cook for 3-5 minutes.  Add heavy cream and cook for 2 minutes.  Taste and adjust flavour with salt and pepper.  

You can garnish with fresh parsley and basil if you have them on hand.