Ingredients
Units
Scale
- 8 c. low-sodium vegetable or chicken broth
- 1 pound bag of your favorite vegetables (we have used everything from corn and peas to broccoli and cauliflower to edamame)
- 10 oz. cheese tortellini
- 1/2 c. heavy cream
- 14 oz pre-cooked smoked sausage, sliced (if you want a vegetarian soup, you can eliminate the sausage)
- Kosher salt and black pepper, to taste
- Shaved parmesan cheese and croutons, for topping
- Olive oil, for drizzling
Instructions
- Bring the broth to a gentle boil in a medium pot over medium-high heat.
- Slice and brown the sausage in a dash of olive oil.
- Add the frozen vegetables to the pot and return to a gentle boil.
- Add the tortellini and cook until almost tender, 3 to 5 minutes.
- Add the heavy cream and cook for another 2 minutes.
- Add the sausage.
- Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with shaved parmesan and croutons. Drizzle with olive oil.
- Serve with a tossed salad and/or fresh fruit.
Keywords: tortellini, soups