Soup season is in full swing and I wanted to make a spinach tortellini soup but not take all day to do it. After looking at a few different recipies, I took elements of some of the recipies I found and tried to have a bowl of soup ready to eat within an hour of chopping the first vegetable. I accomplished this with time to spare!
Spinach tortellini soup is smooth and creamy, with some cheese tortellini thrown in as little pockets of delight. The spinach and other vegetables shine and throw some depth into the flavor of the soup. This is sure to warm you up on any winter day!
Servings: 4-6
Prep Time: 10 min
Total Time: 35 min
INGREDIENTS:
3 Tbsp butter
1/2 an onion, finely diced
3 garlic cloves, minced (or grated)
2 large carrots, finely diced
1 tsp fresh oregano, minced
1/2 tsp paprika
1/2 tsp dried thyme
1 tsp red pepper flakes
Pinch of salt
1/4 tsp ground black pepper
1/4 cup flour
6 cup broth (I used vegetable broth, but chicken broth will work just as well)
1 package tortellini (I got the family size Rana cheese tortellini, but if you get dried tortellini, then you'll have to cook the pasta longer)
1 bag fresh baby spinach
1 cup coconut milk (you can also use cream or milk, I just am trying to watch the waistline a little!)
DIRECTIONS:
In a large pot over medium heat, melt the butter.
Add the onion, garlic, carrots, oregano, paprika, thyme, red pepper, salt, and pepper and saute for about 6 minutes, ensuring the vegetables get tender.
Whisk in the flour until fully incorporated and wet. Then add the broth and stir until everything is incorporated. Bring to a boil, stirring occassionally.
Add spinach and increase heat to medium high heat. Add the tortellini and cook for 5 minutes. If you're using dried or frozen pasta, you'll have to cook the pasta a few minutes more to ensure they cook through.
Add the milk and bring back to a boil. Let boil for 2 minutes to thicken.
Remove from heat and let stand for 5 minutes before serving!
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