Creamy Tortellini Soup

 Creamy Tortellini Soup

So excited that they came out with vegan tortellini because this simple soup has so much flavor, it's so hearty and filling.

• 3 Tbsp vegan butter or EVOO
• 1 large diced yellow onion
• 6 minced garlic cloves
• 4 thinly sliced carrots
• 2 cans of corn, drained
• 1 Tbsp Italian seasoning
• 1 tsp salt
• 1/4 tsp fresh ground pepper
• 1/2 c all-purpose flour
• 8 cups veggie broth
• 2 packages Kite Hill 9 oz tortellini 
• 1 lb fresh baby spinach
• 1 cup alternative (unsweetened) milk, we used unsweetened almond milk

Instructions

Melt butter in the bottom of a large soup pot, sauté onions, garlic, carrots, Italian season, salt & paper over medium-low heat until veggies are tender.  Whisk in the flour until crumbly.  Slowly add veggie broth and continue to whisk until everything is well combined and no clumps of flour.  Bring the soup to a boil.  Add corn, tortellini and spinach.  Cook over medium-high heat for 5-6 minutes until tortellini is tender.  Stir in milk and bring back to a boil for 2-3 minutes.  Add salt and pepper as needed.  Serve.