MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Tortellini Soup
Categories: Pasta, Vegetables, Herbs, Wine, Dairy
Yield: 6 servings

2 tb Olive oil
3 md Carrots; chopped
1 lg Onion; chopped
4 cl Garlic; minced
1/4 c A-P flour
1/2 c Dry white wine
29 oz (2 cans) vegetable broth
9 oz Bag refrigerated cheese
- tortellini
1 ts Italian seasoning
3/4 ts Salt
1/2 ts Pepper
Crushed red pepper flakes
1 c Heavy whipping cream
4 c Chopped fresh spinach
Grated Parmesan cheese; opt

In a Dutch oven, heat oil over medium heat. Add carrots
and onion, stirring until crisp-tender, six to eight
minutes. Add garlic, cook and stir for one minute
longer.

Stir in the flour until blended, and then add the white
wine. Increase the heat and cook, stirring occasionally
until wine is reduced by half, two to three minutes.
Gradually whisk in the broth. Bring to a boil, stirring
constantly. Cook and stir until slightly thickened,
three to five minutes.

Add the tortellini, Italian seasoning, salt, pepper and,
if desired, crushed red pepper flakes. Reduce the heat
and cook, uncovered, just until tortellini are tender,
three to five minutes. Add the cream and spinach, cook
and stir until spinach is wilted, one to two minutes
longer.

If desired, serve with grated Parmesan cheese and top
with additional crushed red pepper flakes.

Taste of Home Test Kitchen

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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