Name: Meal-Sized Tortellini and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3 parsnips, peeled and diced; 1 large carrot, peeled and diced; 1 onion, finely chopped; 1 garlic clove, finely chopped; 1 thyme sprig, plus more for serving; 2 tbsp (30 ml) olive oil, plus more for serving; 6 cups (1.5 litres) beef broth; 1 can (14 oz/398 ml) cherry tomatoes; 1 package (350 g) beef tortellini; 1/2 cup (125 ml) 15% cooking cream or 35% cream; Fresh Parmesan cheese, grated, for serving

Preparation

- In a pot over medium heat, soften the parsnips, carrot, onion, garlic and thyme in the oil for 5 minutes. Season with salt and pepper. Add the broth and tomatoes. Bring to a boil. Cover and simmer for 6 minutes or until the vegetables are tender.
- Add the tortellini and cook for 6 minutes or until al dente. Add the cream and mix well. Remove and compost the thyme sprig. Adjust the seasoning.
- Serve the soup in bowls. Top with Parmesan, thyme leaves and a drizzle of oil. Season generously with pepper.

Meal-Sized Tortellini and Vegetable Soup

Categories

Ingredients

Preparation

Personal Note