Wednesday Soup: Creamy Tortellini Soup

This one is a Jeanette Original. 100% out of my head.

(Granted, I’ve learned a lot about making soup over the past couple years. And I relied on a little research to tell me what flavours might go well together.)

Soups tend to work when I make them out of my head. They tend to be somewhat similar, technique-wise, to other soups that I’ve been making for years, boring, even. But they’re pretty much always tasty. Tried and true with a dash of adventure.

(Except for that time I tried mixing a creamy potato soup with a package of onion soup mix and a can of tomato paste. Oh my goodness, that was bad.)

This one was definitely tasty.

In fact, I might make another pot on the weekend. Maybe.

Since this is a Me-Original, I will absolutely share this recipe with you.

Creamy Tortellini Soup

5 tbsp extra virgin (approximate)
1 medium onion, chopped
2 medium carrots, chopped
3 tbsp flour
4 cups chicken broth (or 4 cups water and 4 tsp chicken bouillon powder – this is what I always use. Tried chicken stock and I still prefer my Knorr instant stock mix!)
A handful of roughly chopped spinach (the stuff wilting in your crisper is perfect, as long as it’s not too wilty.)
A tsp or so dried parsley
A few handfuls of frozen, cheese-stuffed tortellini

Have you guessed yet that the process of making soup is, for me, very unscripted? Handfuls of this, dashes of that. My best soups are made with what’s available in my cupboards, a nearly haphazard process of adding, and mixing, and pondering, and adding a little more. Recipes are nothing more than inspiration.

So. Treat this as that.

Take your onion and throw it into a soup pot with the oil. I never measure my oil. Just make sure the onions aren’t burning. Cook until the onion is translucent. If the oil has mostly evaporated away, add a little more. You want there to be some liquid in the bottom of your pot. Add your carrots and stir to mix.

Add the flour. The oil and onions and carrots will all get beautifully coated with the flour. Stir consistently at this point. You don’t want your flour to burn to the bottom of the pot, but you do want it to cook.

Slowly add your water or chicken broth, stirring as you pour. Your flour will mix beautifully into the broth, making it deliciously thick and creamy.

Throw in everything else and allow to boil to cook the tortellini and spinach through and bring out the flavour of the parsley.

If extra creaminess is desired, turn down the heat to a simmer and add in half a cup of heavy cream, half and half, or milk. Simmer to heat through and serve! (I skipped this step. We had just got back from the gym… I was feeling healthy.)

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