Creamy Tortellini Soup Recipe

Ingredients

• cup butter
• cup finely chopped onion
• 3 cloves garlic, minced
• cup all-purpose flour
• 3 cups low-sodium chicken broth
• 3 cups chopped broccoli
• 1 medium carrot, julienned
• 1 (9 ounce) package cheese tortellini
• teaspoon salt
• teaspoon freshly ground black pepper
• teaspoon smoked paprika
• teaspoon turmeric
• cup heavy whipping cream
• 1 cup shredded Colby cheese

Directions

1. In a Dutch oven, melt butter over medium-high heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
3. Sprinkle the flour over the onion and garlic mixture. Stir well to combine, ensuring the flour is fully incorporated.
4. Slowly pour in the chicken broth, stirring continuously to combine. Make sure the mixture is smooth.
5. Add the chopped broccoli, julienned carrot, and cheese tortellini to the pot. Season with salt, pepper, paprika, and turmeric. Stir to combine all ingredients.
6. Reduce the heat to medium. Cover the pot and let it simmer for about 15 minutes, or until the broccoli is tender and the tortellini are cooked through.
7. Once the vegetables and tortellini are cooked, stir in the heavy whipping cream and shredded Colby cheese. Continue stirring until the cheese is fully melted and the mixture is creamy.
8. Serve immediately, enjoying the warm and comforting dish.

Nutrition Facts (per serving)