Creamy Tortellini Soup

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The other day I made Homemade Ciabatta Bread into rolls, a loaf, and of course a few bread bowls. That then meant that we needed a delicious creamy soup to go in them. Since we had just recently had Broccoli Cheddar Soup we decided to go with this Creamy Tortellini Soup made with fresh spinach and zucchini.

 

 

This Creamy Tortellini Soup is similar to the Creamy Gnocchi and Chicken Soup, but with several noticeable differences. Although this soup has a wonderful creamy texture, you can’t help but feel healthy with the spinach and zucchini added to this yummy soup.

 

Ingredients:

4 tablespoon (½ stick) butter

½ teaspoon garlic powder

1 teaspoon crushed basil

½ teaspoon black pepper

½ teaspoon salt

4 teaspoons flour

2 cup half and half

1 ½ cups vegetable broth

2 ½ cups fresh or frozen tortellini

1 medium zucchini chopped 

½ cup of Parmesan cheese

1 deli slice or ¼ cup of havarti cheese

2 slightly packed cups of baby spinach

½ teaspoon salt

1 Dash of pepper

1 teaspoon crushed parsley

 

 

First, melt 4 tablespoon of butter over medium heat. Then add ½ teaspoon garlic powder, ½ teaspoon black pepper, 1 teaspoon crushed basil, and ½ teaspoon of salt. Whisk in 4 teaspoons of flour and continue to whisk until the butter has browned.

 

Once the butter has browned whisk in 2 cup of half and half and 1 and ½ cups vegetable broth. Turn the stove up to medium high and cook until the soup begins to simmer.

 

Whether you are using frozen or fresh tortellini go ahead and add it to the soup frozen at this point. The frozen tortellini will take longer to cook, so let the tortellini cook for a few minutes before adding the zucchini. If you are using fresh tortellini, you can add both the tortellini and the zucchini at the same time to the soup.

 

Then add ½ cup of Parmesan cheese and the havarti cheese.

 

Continue to let the soup cook at medium heat until the tortellini and zucchini are tender.

 

Then stir in 2 cups of baby spinach – the spinach will wilt down in the hot soup.

 

Once the spinach has wilted down, add ½ teaspoon of salt, a dash of pepper, and 1 teaspoon crushed parsley.

 

 

Serve with a sprinkle of freshly ground black pepper and a side of freshly baked Ciabatta Bread.

 

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