Veggie Tortellini Soup by Ree

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DSC_3779Oh, 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.
DSC_3707Start 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.

DSC_3712Turn on the heat…

DSC_3713And bring it to a simmer/gentle boil.

DSC_3716Add 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!

DSC_3719Stir it until the tomato paste is all incorporated and the mixture is very hot/starting to boil.

DSC_3720Then grab a bag o’ frozen veggies…

DSC_3724And pour it right on in!

DSC_3729Stir it around for a couple of minutes to let the mixture heat up again.

DSC_3734Then sprinkle in some crushed red pepper flakes for a little heat…

DSC_3738And some cheese tortellini. You can use spinach tortellini if that’s what you prefer; anything is fine!

DSC_3740Now just stir it around and let the soup gently boil and cook the tortellini for 3 to 4 minutes.

DSC_3742Mmmmm. Looking good!

DSC_3752When the tortellini is about halfway cooked…

DSC_3756Pour 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.

DSC_3758This isn’t a super creamy soup; the cream just makes the whole thing a little richer and gives it more substance.

DSC_3761Let it cook for another couple of minutes, adding salt and pepper to make sure it has plenty of flavor.

DSC_3747While that’s happening, stack up some basil leaves…

DSC_3748Then roll them up and chiffonade them.

DSC_3750Then mince up some fresh parsley.

DSC_3762Throw in the parsley…

DSC_3765And stir it in.

DSC_3772Note: 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.

DSC_3778Sprinkle on the basil…

DSC_3779And dig right in.

DSC_3783Bryce 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!