Today in this recipe, I’ll show you How to Make Creamy Tortellini Soup or you can say that you will know the great recipe How to Make Creamy Tortellini Soup, today. So, without wasting time let’s start:
Adding fresh recipes is crucial, especially when soup season is in full swing. Fortunately, soup slumps are easily avoided because to the enjoyment of using fresh ingredient substitutions. We’ll explain easy ways to tailor our creamy tortellini soup to your tastes, such adding flavorful Italian sausage and curly kale. This soup has a distinct cheesy flavor.
This rich, satisfying supper will quickly become a favorite—serve with handmade bread and crispy salad to complete the picture!
Ingredients For Make Creamy Tortellini Soup
- Two tsp olive oil
- Three medium carrots, finely sliced
- One large onion, diced; four minced garlic cloves
- 1/4 cup of flour for all purposes
- Half a cup of dry white wine
- Two 14-1/2-ounce cans each veggie stock
- One box (9 ounces) cheese tortellini chilled
- One tsp of Italian spice
- Three-quarters teaspoon of salt
- Half a teaspoon of pepper
- Optional crushed red pepper flakes
- One cup of thickened cream for whipping
- Four cups of freshly chopped spinach
- Optionally grated Parmesan cheese
Directions For Make Creamy Tortellini Soup
Cook the aromatics
Heat the oil in a Dutch oven over medium heat. Add the onion and carrots, and stir-fry for six to eight minutes, or until crisp-tender. Stir and sauté the garlic for an additional minute.
Let the wine reduce
After blending in the flour, pour in the white wine. Turn up the heat and continue cooking for two to three minutes, stirring now and again, until the wine has reduced by half. Whisk in the broth gradually. Bring to a boil while stirring all the time. For three to five minutes, cook and stir until the mixture thickens slightly.
Add tortellini
Stir in the tortellini, crushed red pepper flakes, salt, pepper, and Italian seasoning, if using. Lower the temperature and cook the tortellini, uncovered, for three to five minutes, or until they become soft. Cook and toss the spinach for a further one to two minutes, or until it has wilted, after adding the cream.
Garnish and serve
Garnish with extra crushed red pepper flakes and serve with grated Parmesan cheese, if desired.
How to Store Tortellini Soup Leftovers
To preserve your creamy tortellini soup for the following day, it is recommended to store it in an airtight container. It goes without saying that soups taste best the day after they are prepared. Your soup will keep in the refrigerator for three to four days, so it’s a great option if you don’t want to eat the same meal twice in a row.
We do not advise freezing it due to the dairy and pasta contents. Reheating the cream could cause the tortellini noodles to become mushy and the cream to become gritty.
Conclusion(How to Make Creamy Tortellini Soup)
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