Creamy Tortellini Soup

Name: Creamy Tortellini Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Europe, Italian
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

Total Time Prep: 15 min. Cook: 15 min.

Yield 6 servings

Test Kitchen Approved

Creamy tortellini soup is a deliciously warm way to spruce up a package of tortellini noodles. Plus, it's fun to customize the soup with seasonal veggies, meat and fresh herbs.

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

Directions

In a Dutch oven, heat oil over medium heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; add white wine. Increase heat and cook, stirring occasionally until wine is reduced by half, 2-3 minutes. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes.
Add tortellini, Italian seasoning, salt and pepper and, if desired, crushed red pepper flakes. Reduce heat and cook, uncovered, just until tortellini are tender, 3-5 minutes. Stir in cream and spinach; cook and stir just until spinach is wilted, 1-2 minutes longer. If desired, serve with grated Parmesan cheese and top with additional crushed red pepper flakes.

Nutrition Facts

1 cup: 345 calories, 21g fat (11g saturated fat), 64mg cholesterol, 720mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 9g protein.

Rich and mild, this creamy, indulgent soup gets added oomph from red pepper flakes and wine. If you'd like, you can add Italian sausage—sliced or crumbled—either cooked in the skillet as part of the first step or cooked separately and added at the end. —Taste of Home Test Kitchen

Recipe Creator