Tomato soup with tortellini and vegetables

Ingredients:

• 8 cups vegetable broth
• 1 can (170 g) of tomato paste
• 1 package (280 g) of frozen mixed vegetables (carrots, green beans, corn and onions)
• 1 package (250 g) fresh tortellini with cheese
• 0.5 cups heavy cream
• Dried parsley flakes
• Dried basil
• Coarse salt and freshly ground black pepper

Preparation:

1. In a medium saucepan, bring the broth to a boil over medium heat. Add the tomato paste.
2. Add the frozen vegetables and bring back to a boil. Add the tortellini and cook until tender, 3–5 minutes. Stir in the heavy cream. Taste and season with salt and pepper. Sprinkle with dried herbs and serve.