Creamy Spinach Tortellini Delight A comforting and creamy soup featuring tender tortellini and fresh spinach, perfect for a cozy night in. Ingredients 3 medium to large peeled carrots 2 medium to large celery stalks 1 medium white or yellow onion 3 tablespoons olive oil Salt and pepper to taste 1/2 tablespoon garlic powder 1/2 tablespoon Italian seasoning 8 tablespoons butter 1/2 cup all purpose flour 6 cups veggie stock 2 (12 oz) cans of evaporated milk 2 (8 oz) packages dried tortellini 5 oz fresh spinach Instructions Dice the carrots, celery, and onion into approximately 1/4" pieces. Heat a large heavy-bottomed pot over medium-high heat and add the olive oil. Once the oil is warm, add the diced carrots, celery, and onion, cooking until softened and the onions are slightly translucent. Season with a generous pinch of salt and pepper, then stir in the garlic powder and Italian seasoning until well mixed. Add the butter and allow it to melt, stirring to coat the vegetables as it melts. Once the butter is fully melted, sprinkle the flour over the mixture and stir until all the veggies are well coated and have a gummy consistency. Pour in the veggie stock and whisk thoroughly to combine, then allow it to simmer for about 3 to 5 minutes. Whisk in the evaporated milk and let it simmer for another 3 to 5 minutes. Add the dried tortellini and bring to a brief boil, then reduce the heat and simmer for about 10 to 12 minutes until the soup thickens. Taste and adjust the seasoning with additional salt and pepper if needed. Stir in the fresh spinach, using a spoon to push it down into the soup, and simmer for an additional 3 minutes, stirring occasionally. Serve hot alongside crusty bread for a delightful meal.
