Super Tasty Tortellini Soup with Spinach and Milk!
Delicious soups are great on winter days when you need something to warm you up. This tortellini and spinach soup is perfect for such days. It has a wonderful taste, is nutritious and really simple and quick to prepare. Interestingly, its secret ingredient is milk!
Ingredients
- 9 oz/250 g tortellini, tortelloni or short pasta you can use more , it's up to you, but don't use more than 18 oz/500 g.
- 3 handfuls of fresh baby spinach how much spinach you add is up to you, I recommend adding at least 3.5 oz/100g
- 7 cups/1,7 liter broth (most preferebly low sodium) vegetable or chicken
- 1 cup/250 ml whole milk or reduce fat milk (2%)
- 3 tbsp unsalted butter ~45 grams of butter
- 1 bigger onion or 2 shallots
- 3 cloves of garlic
- 2 big carrots you can use more carrots or other veggies
- 1 tbsp Italian seasoning or oregano
- 1 tsp salt you can use more
- 0,5 tsp pepper you can use more
- 3 tbsp white wheat flour
Instructions
- Peel the onions and chop into small pieces. Do the same with the garlic. Peel the carrots and cut into slices.
- In a large pot, melt the butter and add the chopped onion and carrots and cook for about 5 minutes, stirring occasionally. A minute before the end of frying, add Italian seasoning, salt, pepper and chopped garlic. Mix well.
- Pour in the broth slowly, stirring all the time. We need to avoid lumps of flour!
- Cook the soup. Once the broth boils, reduce the heat and simmer the soup for at least 20 minutes.
- After this time, add milk and when the soup boils again, add baby spinach leaves and mix gently. Wait until the leaves lose their volume. You will have to wait about a minute.
- Cook the tortellini in a separate pot according to the instructions on the package. (note 1). Place the tortellini (as much as you like) on the plate and carefully pour the soup.
Notes
Note 1 - You can also cook tortellini in a pot in soup. To do this, add the tortellini at the very end of cooking the soup and cook for as long as the package instructions require.
If you do want to freeze the soup, I recommend cooking the tortellini separately and not adding them to the pot. Pasta is not a good product for freezing. Tortellini can become mushy and lose their firmness.