creamy tortellini spinach soup
This one is a sticks to your ribs good! :)
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 1 package cheese tortellini/12 ounces frozen
- 1 package spinach, fresh,torn leaves only
- 1 package mushrooms, fresh,sliced
- 1 medium shallots,minced
- 2 cloves garlic,minced
- 6 cups chicken stock
- 1 pinch salt and pepper
- 1 pinch cayenne pepper
- 1 pinch oregano, dried
- 2 tablespoons basil, dried
- 1 pint milk.whole
- 4 tablespoons roux,(more if needed)
- 2 tablespoons black pepper,cracked(optional)
- 1 cup parmigiano-reggiano, grated(optional)
- 2 tablespoons butter
How To Make creamy tortellini spinach soup
-
Step 1Begin by cooking the tortellini according to package instructions,set to the side when done. Saute the garlic,shallots and mushrooms in the butter then season with all of the spices,add the chicken stock and bring to a simmer.
-
Step 2When the broth is at a boil stir in the milk and then add the roux to thicken to your preference. Next,stir in the cooked tortellini and the torn spinach leaves.
-
Step 3Serve immediately with a sprinkle of grated cheese and cracked black pepper,enjoy!! :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#delicious
Ingredient:
Pasta
Culture:
American
Method:
Stove Top
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