Creamy Tortellini Soup
Soups, Stews And Stocks
Ingredients
- 2 tablespoons olive oil
- 3 medium carrots, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Crushed red pepper flakes, optional
- 1 cup heavy whipping cream
- 4 cups chopped fresh spinach
- Grated Parmesan cheese, optional
Instructions
In a Dutch oven, heat oil over medium heat. Add carrots and onion, stirring until crisp-tender, six to eight minutes. Add garlic, cook and stir for one minute longer.
Stir in the flour until blended, and then add the white wine. Increase the heat and cook, stirring occasionally until wine is reduced by half, two to three minutes. Gradually whisk in the broth. Bring to a boil, stirring constantly. Cook and stir until slightly thickened, three to five minutes.
Add the tortellini, Italian seasoning, salt, pepper and, if desired, crushed red pepper flakes. Reduce the heat and cook, uncovered, just until tortellini are tender, three to five minutes. Add the cream and spinach, cook and stir until spinach is wilted, one to two minutes longer.
If desired, serve with grated Parmesan cheese and top with additional crushed red pepper flakes.
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