Creamy Tortellini Soup

It's soup season and I can think about is comforting food.
 Join me and indulge in creamy tortellini soup.

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

  1. Melt butter in a large saucepan or soup pot.
  2. Add onion, garlic, carrots, Italian seasoning, salt, and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender.
  3. Whisk in flour; whisk until crumbly.
  4. Slowly add broth and continue to vigorously whisk until everything is well combined and there are no clumps.
  5. Bring soup to a boil.
  6. Add frozen tortellini and spinach.
  7. Continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.
  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. Remove from heat and let stand 5 minutes.
  10. Taste for salt and pepper, and adjust accordingly.
  11. Serve.
(image and recipe via diethood)

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