I adore this Spinach and Cheese Tortellini Soup, it’s truly a “comfort soup”! The broth or “brodo” is a little bit creamy, but not thick. And makes you say “Mmmmm” when you take your first sip.
5ouncesrefrigerated cheese tortellini, I used half of a 10 oz. package, which you can freeze and save for later
½cuphalf and half
3cupsbaby spinach, roughly chopped
salt and pepper , to taste
For Serving:
freshly grated Parmesan cheese
Equipment
1 Large Pot or Dutch Oven
Instructions
Melt the butter in a large pot or Dutch oven over medium-low. Add in the carrots and onion and sauté until the vegetables begin to soften, about 10 minutes.
Stir in the garlic, dried Italian herb seasoning, red chili flakes and sauté until fragrant, about 1 minute.
Add in the flour, and stir until thoroughly incorporated with the veggies and slightly golden, about 2 to 3 minutes. If the bottom of your pot is too dry, add one more tablespoon of butter because you don’t want the veggies to stick to the bottom of your pot.
Stir in the vegetable broth. Bring the soup to a boil over medium heat. Cook until the carrots are just fork-tender, about 5 minutes.
Add in your cheese tortellini’s and cook according to the directions on the package, but just until al dente. The cook time will vary depending on what type of pasta that you use.
Reduce the heat to low, stir in the half and half and spinach. Simmer until the spinach is wilted, about 1 to 2 minutes. Taste and add salt and pepper to taste.
Parmesan cheese tends to stick to the spinach while still in the pot, so I prefer to add it to each bowl, sprinkling it on top when serving.Enjoy!
Notes
As the soup cools, the broth will thicken a little more and the noodles may expand. Feel free to add a little water to thin it out some, if desired.