Meal-Sized Tortellini and Vegetable Soup
To make a hearty meal-soup ready in less than 30 minutes, choose store-bought tortellini. Cook them in beef broth with seasonings and cherry tomatoes, and you’re all done!
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
Instructions
- 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.
To make a hearty meal-soup ready in less than 30 minutes, choose store-bought tortellini. Cook them in beef broth with seasonings and cherry tomatoes, and you’re all done!