Crumbs: cheese tortellini soup

Serving size: 8 servings 

Ingredients: 

1 cup cream 

12 ounces frozen tortellini or cheese ravioli 

4 cups vegetable broth 

2 cups Velveeta cheese 

2 large carrots 

3 garlic cloves 

1 yellow onion 

1/4 cup flower 

3 tablespoons butter 

1/4 tablespoon pepper 

1 teaspoon salt 

1 tablespoon Italian seasoning 

Directions: 

1. Chop onion, garlic and carrots finely. 

2. Melt butter in a large pot and add vegetables to sauté. 

3. Add Italian seasoning, salt pepper to vegetables for seasoning. 

4. In pot, whisk flour until combined. 

5. Add vegetable broth slowly and whisk until clump free. 

6. Bring soup to a simmer. 

7. Chop cheese into cubes and melt in soup.  

8. Add frozen tortellini or ravioli. 

9. Stir in cream and bring to a steady boil for two to three minutes until smooth. 

10. Remove soup from heat and serve.  

Emily Pearce can be reached at [email protected] or on Twitter @Emily_A_Pearce.