It is heartbreakingly cold outside, people. But tis the season to have a warm, savory bowl of something yummy in hand. Did we mention warm? TIS. THE. SEASON.
So we’re here to deliver. We have a warm, savory bowl of something yummy ready for you to make. We’re calling it Creamy Tortellini Soup. And you can thank us later. Like, every week when you make it, you can keep thanking us. It. Is. That. Good…serious.
It’s as creamy as it is delicious…and, you guys, it’s just the best. There are no more cute ways to tell you that we’re obsessed with it and you should make it. Okay? Okay.
Here’s what you’ll need:
- 1 ½ cups sliced mushrooms
- ½ cup diced onion
- 2 tbsp unsalted butter
- 2 cups vegetable broth
- 1 tsp finely chopped basil
- 3 cloves garlic – minced
- ¼ tsp oregano
- 1/8 tsp cayenne pepper
- 1 package cheese tortellini
- 6 cups fresh baby spinach
- salt and pepper to taste
- white sauce
- 6 tablespoons butter
- 6 tablespoons flour
- 3 cups milk
- fresh grated parmesean cheese (optional)
- fresh bread (optional)
Here’s how you do it:
Begin by prepping all your ingredients – dice your onion, chop your basil, mince your garlic, slice your mushrooms, and wash your spinach, etc. Now you are ready to add each ingredient without having to stop in between. First, sauté your mushrooms and onions with 2 tbsp butter in a skillet. Finally, add some salt and pepper to taste. Put in a separate bowl and set aside.
Next, in the same skillet you had your mushrooms and onions in previously, you’re going to make your white sauce. DISCLAIMER: We are not homemade, sauce in a skillet from scratch, Hells Kitchen contestant kind of girls, but listen – THIS. WAS. SO. EASY. We actually got tricked into doing this, because the store didn’t have the pre-made packet of white sauce we expected, so we had no other choice but to make our own. Well played, Kroger, well played. So, you can totally make it, too! Anyway, we digress. In the same skillet, over medium heat, completely melt your 6 tbsp butter, then slowly add your 6 tbsp flour, continually stirring as you add. Finally, add your 3 cups milk (we used unsweetened soymilk but skim or 2% regular milk, unsweetened almond milk, your cow’s milk straight from the udder, whatever – it will all work), and stir until smooth. We stirred ours over the heat for about 3 minutes until the edges were bubbling, then we set it aside and intermittently stirred it as we continued preparing the rest of the soup. It should thicken up after a few minutes.
Next up, boil your tortellini for about 5 minutes. They will not be all the way cooked, but that’s how you want them. They will finish cooking once all the ingredients are together and simmering. While this is cooking, add your vegetable broth, garlic, basil, oregano, and cayenne pepper into a pot. Stir. Next add your mushrooms and onions to this pot.
Finally, drain the tortellini and add to the pot. Before adding your white sauce, stir in your 6 cups of baby spinach. While this might seem like a lot, it wilts up and gets smaller as it cooks. Top it all off with your white sauce! Stir it together and place over low heat until you’re ready to enjoy it. We found that a little added salt and pepper at the end was the perfect touch to make all of the flavors pop.
Serve it up with some grated Parmesan sprinkled over top and a slice of warm baked bread to mop up every last drop of soup left in your bowl. It’s that delicious, and plus, it’s not as frowned upon as licking the bowl.
This is sure to make a cold winter night feel cozy in an instant!
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