Creamy Tortellini Soup
Try this Creamy Tortellini Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1 teaspoon salt
- 3 tablespoons butter
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon italian seasoning
- 1 yellow onion diced
- 2 large carrots thinly sliced
- 6 cups vegetable broth
- 2 to 3 garlic cloves minced
- 1/4- cup all-purpose flour
- 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)
- Carbohydrate 21.3450879226753 g
- Cholesterol 91.509375039243 mg
- Fat 34.8773900678893 g
- Fiber 0.639344185543086 g
- Protein 0.847397052027503 g
- Saturated Fat 22.0163937754277 g
- Serving Size 1 1 recipe (1458g)
- Sodium 3545.9922508148 mg
- Sugar 20.7057437371322 g
- Trans Fat 2.4668000033868 g
- Calories 391 calories
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.
