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Creamy Tortellini Soup

This recipe is so simple but packs a flavor punch!
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Equipment

  • 8 quart pot

Ingredients
  

  • 2 tbsp butter
  • 1 medium onion finely diced
  • 2 cloves garlic or 2 tbsp jarred minced garlic
  • 2 cups bella mushrooms finely diced
  • 2 tbsp flour
  • 32 oz Chicken broth or vegetable broth if you prefer
  • 2 cans fire roasted tomatoes I used 1 can fire roasted and 1 can regular
  • 1 can Norther white beans rinsed
  • 1 cup Chopped spinach
  • 1.5 cup heavy whipping cream Can use half & half if you prefer but may experience separating
  • 2 cups tortellini of choice
  • Seasonings to taste: garlic powder, onion powder, salt & pepper & Italian seasoning We measure these things with our heart

Instructions
 

  • Melt butter in a large pot
  • Add diced onion, sauté until translucent
  • Add garlic, sauté until fragrant
  • Add mushrooms
  • Add seasonings - garlic powder, onion powder, Italian seasoning & salt & pepper
  • Add flour, stir until veggies are well coated and things start to thicken up
  • S-L-O-W-L-Y stir in chicken broth. I tend to slowly stir in about 1.5 cups to keep the base of the soup thick before dumping the rest of the 32 oz in.
  • Add in tomatoes, slightly drained
  • Add rinsed white northern beans
  • Add spinach if using frozen; hold off and add spinach when you add the tortellini if you’re using fresh
  • Stir in about 1.5 cups of heavy whipping cream.
  • Taste & adjust seasonings as desired
  • Simmer for about 20 minutes
  • Pour in tortellini; cook according to packaging.
  • Serve and enjoy - add parmesan as desired.