Creamy Bacon Spinach Tortellini Soup

• Meat

  • 5 slices Crispy cooked bacon
  • 1 package Pork & beef tortellini, frozen

• Produce

  • 6 cups Baby spinach
  • 2 cloves Garlic
  • 1 Onion
  • 1 tbsp Parsley

• Canned Goods

  • 5 cups Chicken broth

• Condiments

  • 1 tsp Sriracha

• Baking & Spices

  • 1/3 cup Flour
  • 1 Salt & pepper

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Dairy

  • 4 tbsp Butter
  • 1 cup Half-n-half

Found on smalltownwoman.com

Description

Ingredients

• 4 tablespoons butter
• 1 onion finely chopped
• 2 cloves garlic minced
• 1/3 cup flour
• 5 cups chicken broth
• 1 tablespoon parsley
• 1 1/2 teaspoons cumin
• 1 teaspoon sriracha (more or less depending on taste)
• Salt & pepper to taste
• 1 cup half n half
• 1 package frozen pork & beef tortellini (19 ounces)
• 6 cups baby spinach
• 5 slices crispy cooked bacon chopped

Directions

• Melt butter over medium low heat in large stockpot or dutch oven. Add onion and cook 4-5 minutes or until tender and lightly browned on edges. Add garlic and cook for additional minute. Whisk in flour and cook for 30-60 seconds. Slowly add chicken broth whisking continuously. Add parsley, cumin and sririacha. Cook until creamy and slightly thickened; approximately 10 minutes. Salt & pepper to taste. Whisk in half and half and cook an additional 5 minutes.
• Add tortellini and cook 5 minutes. Add spinach and cook for 1-2 minutes or until tortellini are cooked. Sprinkle with bacon right before serving.