Creamy Tortellini Soup

(Courtesy of diethood.com)

Ingredients:
3 Tbsp. butter
1 yellow onion, diced
2-3 garlic cloves, minced
2 large carrots, thinly sliced
1 Tbsp. Italian seasoning
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 c. all-purpose flour
6 c. vegetable broth
1 pkg. (12 oz.) frozen tortellini
1 bag (5 oz.) fresh baby spinach
1 c. cream or milk or half and half

Directions:
Melt butter in a large saucepan or soup pot.  Add onion, garlic, carrots, Italian seasoning, salt and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender.  Whisk in flour; whisk until crumbly.

Slowly add broth and continue to vigorously whisk until everything is well-combined and there are no clumps.  Bring soup to a boil.  Add frozen tortellini and spinach.

Continue to cook over medium-high heat, stirring occasionally, for 5-6 minutes, or until tortellini is tender and heated through.  Stir in cream or milk; bring back to a steady boil and cook for 2-3 minutes or until smooth and thickened. 

Remove from heat and let stand for 5 minutes.  Taste for salt and pepper; adjust accordingly.