Creamy Ravioli Soup

• Vegetarian

• Produce

  • 3 Carrots
  • 3 Garlic cloves
  • 1/2 Onion
  • 1/4 bag Spinach, frozen

• Canned Goods

  • 6 cups Vegetable broth

• Pasta & Grains

  • 1 package Ravioli, frozen

• Baking & Spices

  • 1/4 cup Flour
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 1 cup Milk

Found on passthechallah.com

Ingredients

• 3 tablespoons butter
• ½ onion, diced
• 3 carrots, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ cup flour
• 6 cups vegetable broth
• 1 package frozen ravioli
• ¼ - ½ bag frozen spinach
• 1 cup milk (not skim)

Directions

• Melt butter in a large soup pot over medium heat. Add onion, carrots, salt, and pepper. Cook for 5-6 minutes, or until vegetables are tender. Clear a hole in the center of the pan and add garlic. Cook until fragrant, about 30 seconds.
• Whisk in the flour until combined. The mixture should be crumbly. Slowly add the vegetable broth in small batches while continuing to whisk vigorously, ensuring that no clumps of flour form.
• Bring the soup to a boil. When boiling, add frozen tortellini and spinach. Lower heat to a simmer and continue to cook for 10-12 minutes, or until the tortellini is tender.
• Add the milk and bring to a low boil for 5 minutes, until the soup is smooth and thickened. Add additional salt and pepper to taste. Enjoy!