Creamy Tortellini Soup

This is one of my favorite soups to make when I don't have a lot of time. Original recipe found here

Ingredients

3 tablespoons butter

1 yellow onion , diced

2 to 3 garlic cloves , minced

2 large carrots , thinly sliced

1 tablespoon Italian Seasoning

1 teaspoon salt

1/4 teaspoon fresh ground pepper

1/4- cup all-purpose flour

6 cups vegetable broth

1 package (12-ounces) frozen tortellini

1 bag (5-ounces) fresh baby spinach

1 cup cream OR milk OR half-and-half (I use 2% milk)

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 to 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 to 3 minutes, or until smooth and thickened.

Remove from heat and let stand 5 minutes.

Taste for salt and pepper, and adjust accordingly.

Serve.