By: Jani Williamson November 14, 2017

Looking back through past recipes that have been shared on the AAA Café Food Blog, I was surprised to see that I had never shared a favorite soup recipe.  I’m sure you have heard of The Pioneer Woman.  Several years ago, she shared a simple recipe for Veggie Tortellini Soup and I have been enjoying it ever since!  It comes together quickly, so you can have a hearty soup ready in less than 20 minutes!  Watch this video to see how easy it is to make this soup!


  • 8 cups low-sodium vegetable or chicken stock
  • 6 ounces tomato paste
  • 1 16-ounce bag frozen mixed vegetables
  • 10 ounces fresh cheese tortellini (I use a 20 ounce package!)
  • ½ cup heavy cream (add more if needed, to taste)
  • A pinch of red pepper flakes (to taste)
  • Salt and pepper to taste
  • Fresh parsley, minced
  • Fresh basis, chiffonade


  1. In a medium pot over medium-high heat, bring the broth to a gentle boil.
  2. Stir in the tomato paste.
  3. Add the frozen vegetables and return to a gentle boil.
  4. Add the tortellini and cook for 3-5 minutes.
  5. Add the heavy cream (temper cream with some broth so it doesn’t curdle) and cook for another 2 minutes.
  6. Taste and adjust seasoning with salt, pepper and red pepper flakes.
  7. Garnish with parsley and basil and serve.

Serves: 8



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