Creamy Tortellini Soup
This creamy tortellini soup is a comforting dish featuring tender cheese tortellini, fresh broccoli, and carrots in a rich, cheesy broth. Starting with a buttery roux and infused with aromatic spices, it's a hearty and satisfying meal ready in just 30 minutes, perfect for a quick yet flavorful lunch or dinner.
Equipment
- 1 Large Dutch Oven or Stockpot For sautéing and simmering the soup.
- 1 Cutting Board For preparing vegetables.
- 1 Chef's knife For chopping onion, garlic, and broccoli.
- 1 Whisk Essential for making a smooth roux and incorporating flour without lumps.
- 1 Ladle For serving the finished soup.
Ingredients
Main
- 0.25 cup butter
- 0.5 cup finely chopped onion
- 3 cloves garlic minced
- 0.25 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 3 cups chopped broccoli
- 1 medium carrot julienned
- 1 9 ounce package cheese tortellini
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon turmeric
- 0.5 cup heavy whipping cream
- 1 cup shredded Colby cheese
Instructions
- Melt butter in a large Dutch oven or stockpot over medium heat.
- Add finely chopped onion and sauté until softened and translucent, about 3-5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually pour in the low-sodium chicken broth, whisking continuously to prevent lumps until smooth.
- Add chopped broccoli, julienned carrot, salt, pepper, smoked paprika, and turmeric. Bring to a simmer.
- Reduce heat and cook until vegetables are tender, about 10-12 minutes.
- Stir in the cheese tortellini and cook according to package directions, usually 3-5 minutes, until al dente.
- Remove from heat, then stir in heavy whipping cream and shredded Colby cheese until melted and smooth.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
Achieving a smooth roux is crucial for this soup; melt butter thoroughly, then gradually whisk in flour until a paste forms, cooking for 1-2 minutes to eliminate raw flour taste. When adding broth, pour slowly while whisking constantly to prevent lumps. For optimal vegetable texture, add harder vegetables like carrots earlier, followed by broccoli. The tortellini cooks quickly, so add it last to avoid overcooking and a mushy texture. Integrate the heavy cream and Colby cheese off the heat or over very low heat to prevent curdling, ensuring a silky, rich finish. Adjust salt and pepper at the end, as the chicken broth and cheese will add salinity. A final sprinkle of fresh herbs like parsley or chives can enhance presentation and add a fresh counterpoint.