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Ingredients
- 8 carrots, peeled and sliced
- 5 stalks of celery, sliced
- 1 bushel scallions (also known as green onions), cut
- 1 medium onion (I use yellow.), chopped
- 5 garlic cloves, crushed (or chopped)
- 2 to 3 cups chicken broth (Just enough to barely cover your cut vegetables in your pot.)
- 1 tablespoon Italian seasoning (or more, to taste)
- 1 to 2 teaspoons onion powder (depending on taste)
- 1 to 2 teaspoons garlic powder (depending on taste)
- salt and pepper, to taste
- 1/2 cup butter
- 1/2 cup all purpose flour
- 2 cups (1 pint) half & half
- 2 ounces Velveta cheese, cubed
- 3 to 4 cups cheese, grated (I use Colby Jack cheese.) Save some for garnishing.
- 13 ounces frozen Tortellini pasta
- fresh parsley for garnish, optional
Preparation
Step 1
Place butter in a small baking dish and put in a 350 degrees oven. In a few minutes, the butter will have melted. Whisk in the flour and place back into the oven for 20 minutes. This is the thickener for the soup. (By baking the flour into the butter, it prevents the soup from tasting like flour and gives it a smooth texture.)
Cut all vegetables to about the same size. This allows the vegetables to all cook evenly.
Put all of the vegetables in a medium to large pot. The vegetable should fill only half of the pot.
Pour chicken broth over the vegetables, just enough to cover them. Add seasonings. Put on medium-high heat, uncovered. Let it simmer (not boil) for about 10 to 13 minutes. (Depending upon the size you cut the vegetables. If you cut them on the small size, time for less.)
Take out the flour and butter mixture from the oven. Whisk together again before stirring it into the vegetables and chicken broth. (You will notice the broth automatically starting to thicken.)
Slowly pour and gently stir in the half & half. Allow the soup to come back to a slow simmer on medium heat.
Add the cheeses and the frozen pasta. The pasta will take only a few minutes to become tender.
Once the pasta and the vegetables are all cooked, it is ready to serve.
Garnish with more grated cheese and parsley.
Enjoy!