Creamy Tortellini Soup

My husband doesn’t get overly enthusiastic about anything so when he told me that he ‘really, really, really, really enjoyed’ this soup, I knew I had a winner!  Give it a try, I’ll bet you love it too!

  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 2 to 3 garlic cloves, minced
  • 2 large carrots, peeled & thinly sliced
  • 1 tablespoon Italian Seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup all-purpose flour
  • 6 cups chicken or vegetable broth
  • 1 package (12-ounces) frozen cheese tortellini
  • 3 ounces fresh baby spinach, chopped
  • 1 cup (8 ounces) heavy cream
  1. Melt butter in a large soup pot.
  2. Add onion, garlic, carrots, Italian seasoning, salt, and pepper.  Saute until veggies are tender, about 5 or 6 minutes.

  1. Whisk flour in until mixture is crumbly.
  2. Slowly add broth whisk until combined and there are no clumps.
  3. Bring soup to a boil.
  4. Add frozen tortellini and spinach.
  5. Continue to cook, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.
  6. Stir in heavy cream; bring to a steady boil and cook for 2 to 3 minutes, or until smooth and thickened.
  7. Remove from heat and let stand 5 minutes.
  8. Taste for salt and pepper, and adjust accordingly.

Soooo GOOD!

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