Creamy Tortellini Soup #vegetarian #spinach

This Creamy Tortellini Soup is a snappy, simple, and flavorfully smooth soup pressed with mushy tortellini and new spinach.

And all the pasta-soup lovahs, if it's not too much trouble hold UP! Wednesday is calling, precipitation is pouring, and simple, 30-minute dinners are anticipating!

This tortellini incredibleness before us is simply tossing a lot of stuff together in a pot and hanging tight for it to get done with cooking. It has tons of flavors and lotsa surface. I'm a surface faaaah-reak.

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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)

Instructions

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

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