Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, (diced)
  • 3 cloves garlic, (minced)
  • 2 large carrots, (thinly sliced)
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ cup all-purpose flour
  • 6 cups vegetable broth
  • 1 package (12-ounces) frozen tortellini
  • 1 cup heavy cream, (You can also use milk OR half-and-half.)
  • 5 ounces fresh baby spinach

Instruction

  • Melt butter in a Dutch oven or soup pot.
  • Add onions, 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.
  • Continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.
  • Whisk in cream or milk and add in the spinach; 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.