Cheese Tortellini Soup
This creamy tortellini soup is a great, comforting kind of meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 medium carrots
- 1 large onion, chopped
- 4 medium garlic cloves, minced
- ¼ cup all purpose flour
- ½ cup dry white wine
- Two 14-ounce cans vegetable broth
- 9 ounces refrigerated cheese tortellini
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- 4 cups chopped fresh spinach
- grated Parmesan cheese, for topping
Instructions
- In a Dutch oven, heat the oil over medium heat. Add the carrots and onion; cook and stir until crisp-tender, 6 to 8 minutes. Add the garlic; cook and stir one minute longer. Stir in the flour until blended; add the white wine. Increase the heat to medium-high and cook, stirring occasionally, until the wine is reduced by half, 2 to 3 minutes. Gradually whisk in the broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3 to 5 minutes.
- Add the tortellini, Italian seasoning, salt and pepper (and crushed red pepper, if using). Reduce the heat and simmer, uncovered, just until the tortellini are tender, 3 to 5 minutes.
- Stir in the cream and spinach; cook and stir just until the spinach is wilted, 1 to 2 minutes longer. Serve topped with Parmesan cheese.
Nutrition
Serving: 1servingCalories: 382kcalCarbohydrates: 33gProtein: 9gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 61mgSodium: 1056mgPotassium: 319mgFiber: 4gSugar: 6gVitamin A: 7868IUVitamin C: 10mgCalcium: 135mgIron: 2mg
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