Creamy Tortellini Soup

Creamy Tortellini Soup

from diethood.com
30 min
6 servings

Ingredients

  • 3 tablespoons butter
  • 1 yellow onion (, diced)
  • 2 to 3 garlic cloves (, minced)
  • 2 large carrots (, thinly sliced)
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4- cup all-purpose flour
  • 6 cups vegetable broth
  • 1 package ((12-ounces) frozen tortellini)
  • 1 bag ((5-ounces) fresh baby spinach)
  • 1 cup cream OR milk OR half-and-half ((I use 2% milk))

Directions

  1. 1

    Melt butter in a large saucepan or soup pot.

  2. 2

    Add onion, garlic, carrots, Italian seasoning, salt, and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender.

  3. 3

    Whisk in flour; whisk until crumbly.

  4. 4

    Slowly add broth and continue to vigorously whisk until everything is well combined and there are no clumps.

  5. 5

    Bring soup to a boil.

  6. 6

    Add frozen tortellini and spinach.

  7. 7

    Continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.

  8. 8

    Stir in cream or milk; bring back to a steady boil and cook for 2 to 3 minutes, or until smooth and thickened.

  9. 9

    Remove from heat and let stand 5 minutes.

  10. 10

    Taste for salt and pepper, and adjust accordingly.

  11. 11

    Serve.

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