Creamy Tortellini Soup

• Vegetarian

• Produce

  • 1 bag Baby spinach, fresh
  • 2 Carrots, large
  • 2 Garlic cloves
  • 1 Yellow onion

• Canned Goods

  • 6 cups Vegetable broth

• Pasta & Grains

  • 1 package Tortellini, frozen

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 tbsp Italian seasoning
  • 1/4 tsp Pepper, fresh ground
  • 1 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 1 cup Cream or milk or half-and-half

Found on diethood.com

Description

Ingredients

• 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 OR half-and-half (I use 2% milk)

Directions

• Melt butter in a large saucepan or soup pot.
• Add onion, garlic, carrots, Italian seasoning, salt, and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender.
• Whisk in flour; whisk until crumbly.
• Slowly add broth and continue to vigorously whisk until everything is well combined and there are no clumps.
• Bring soup to a boil.
• Add frozen tortellini and spinach.
• 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 or milk; bring back to a steady boil and cook for 2 to 3 minutes, or until smooth and thickened.
• Remove from heat and let stand 5 minutes.
• Taste for salt and pepper, and adjust accordingly.
• Serve.