Creamy Tortellini Soup

By KeyIngredient

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)

Details

Servings 6
Preparation time 5mins
Cooking time 30mins
Adapted from diethood.com

Preparation

Step 1

Melt butter in a large saucepan or soup pot.
Add onion, garlic, carrots, Italian seasoning, salt, and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender.
Whisk in flour; whisk until crumbly.
Slowly add broth and continue to vigorously whisk until everything is well combined and there are no clumps.
Bring soup to a boil.
Add frozen tortellini and spinach.
Continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.
Stir in cream or milk; bring back to a steady boil and cook for 2 to 3 minutes, or until smooth and thickened.
Remove from heat and let stand 5 minutes.
Taste for salt and pepper, and adjust accordingly.
Serve.
diethood.com