Creamy Tortellini Soup

Since it's still definitely soup season around here, I wanted to share this recipe with you before it gets too warm. I am a huge fan of tortellini because really, what's not to love? I had some extra in the freezer and wanted to use up some carrots as well and voila! This soup comes together in no time at all and is so flavorful and comforting.
We served this with some Parmesan toasts that you can check out the recipe for on my Instagram: They paired so well together! I'm drooling just thinking about this meal!

Creamy Tortellini Soup
Adapted from Diethood
1 Tbsp. olive oil
2 large carrots, peeled and diced
4 garlic cloves, minced
1/2 Tbsp. onion flakes
1/4 cup flour
6 cups chicken broth
1 (10-ounce) package refrigerated cheese tortellini (or frozen)
2 cups half & half
1 tsp. salt
1/2 tsp. black pepper
dried parsley and shredded parmesan, for garnish

1. Heat olive oil in a large stockpot over medium-high heat. Stir in the carrots and saute for 5 minutes. Add in the garlic and onion flakes and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally. Stir in the flour until it's evenly coating the veggies and cook for an additional 1 minute, stirring occasionally.
2. Gradually add the chicken broth and stir to combine. Continue cooking until the mixture reaches a simmer then reduce heat to medium-low and simmer for 5 minutes.
3. Stir in the tortellini and half & half and continue simmering for 4-5 minutes or until the tortellini is al dente.
4. Season with salt and pepper.
5. Serve immediately and sprinkle each serving with dried parsley and parmesan. 


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