This Creamy Tortellini Soup is a quick, easy, and deliciously creamy soup ready in thirty minutes. It is packed with cheesy tortellini and fresh, healthy spinach.
Author: A Pinch of Joy by Charlene Vance
Recipe type: Soup
Cuisine: Italian
Serves: 6 servings
Ingredients
3 tablespoons butter
1 medium onion , diced
2 to 3 garlic cloves , minced
2 large carrots , sliced thinly
2 teaspoons Italian Seasoning
1 teaspoon salt
¼ teaspoon fresh ground pepper
¼- cup all-purpose flour
6 cups chicken OR vegetable broth
1 package (12-ounces) frozen tortellini
1 bag (5-ounces) fresh baby spinach
1 cup cream OR half-and-half
Instructions
Melt butter in a large saucepan or soup pot.
Chop onion and slice carrots. Add them, along with minced garlic, Italian seasoning, salt, and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender.
Whisk in flour until crumbly. Slowly add broth and whisk until ingredients are well combined. Bring soup to a boil.
Chop spinach and add to soup. Add frozen tortellini.
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; bring to steady boil for 2 to 3 minutes, or until smooth and thickened.
Remove from heat and let stand 5 minutes to thicken before serving.