Creamy Tortellini Soup

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Ingredients: (4 servings)
8 cups low-sodium vegetable or chicken broth
1 x 1-pound bag frozen peas and carrots (or your favorite frozen veggies)
10 oz. cheese tortellini
1/2 c. heavy cream
Salt and black pepper, to taste
Parmesan cheese and croutons, for topping
Olive oil, for drizzling

Directions:
1. Bring the broth to a gentle boil in a medium pot over medium-high heat.
2. Add the frozen vegetables to the pot and return to a gentle boil.
3. Add the tortellini and cook until almost tender, 3 to 5 minutes.
4. Add the heavy cream and simmer for another 2 minutes. Taste and adjust the seasoning with salt and pepper.
5. Ladle into bowls and top with parmesan and croutons. Drizzle with olive oil.