A packet of tortellini noodles tastes great in creamy tortellini soup. Customizing the soup with seasonal vegetables, meat, and herbs is exciting.
In a soup slump? Replace basic chicken noodles with unique flavors and textures.
Our cheesy tortellini soup recipe includes creative ways to customize it, such adding savory Italian sausage and curly kale.
This creamy, hearty dinner will become a quick soup staple. Add a crispy salad and fresh bread to complete it!
IngredientsTwo tablespoons olive oil3 chopped medium carrotsCut 1 large onion and cut 4 garlic cloves.1/4 cup all-purpose flour1/2 cup dry white wine2 14-1/2-ounce cans veggie broth1 pack (9oz) refrigerator cheese tortellini
1 tsp Italian seasoning
3/4 tsp salt
1/2 tsp pepper
Crushed red pepper flakes, optional
1-cup heavy whipping cream
4 cups chopped fresh spinach
Grated Parmesan, optional
Medium-heat Dutch oven oil. Make crisp-tender carrots and onion in 6-8 minutes. Add garlic 1 minute more. Mix flour and white wine. Increase heat and stir occasionally until wine is half reduced, 2-3 minutes. Whisk broth slowly. Stir frequently while you boil until somewhat thickened, 3-5 minutes.
Tortellini, Italian seasoning, salt, pepper, and optional crushed red pepper flakes. Lower heat and cook tortellini uncovered for 3-5 minutes. Wilt spinach and cream in hot water 1-2 minutes. Crushed red pepper flakes and Parmesan optional.
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