Creamy Tortellini Soup

It was very chilly today. A perfect day for soup. I needed something really good and creamy. I had a giant bag of frozen three cheese tortellini in my freezer that somehow jumped into my cart the last time I went grocery shopping. I figured I could do something with that so off to the kitchen I went to do a little "inventing". The result was fabulous. Definitely a keeper. I thought for sure I'd have leftovers for tomorrow. Not a drop left in the pot. Well, at least I know it was a success! I'm going to have to make this one again for sure! You could always make it with pasta instead of tortellini if you wanted. It looks like a lot of ingredients but it's really easy and fast to throw together. Oh my goodness! This soup is so yummy! Dip some garlic bread sticks in there and tell me you're not in heaven. I dare you!
*I just made this again (yes, twice in one week) and my husband thought it needed another chicken bouillon cube or maybe more salt. Adjust salt level as you need. My measurements are definitely on the lower levels.

Creamy Tortellini Soup


1 Tbsp. butter or olive oil
1/2 onion, diced
2 carrots, diced
8-10 mushrooms, diced
5 cups water
6 Tbsp. flour
2 potatoes, peeled and diced
1 cup frozen corn
1 (14 oz.) can chicken broth
2 chicken bouillon cubes
1/2 tsp. garlic powder (could use fresh garlic but I didn't have any)
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. black pepper
1/8 tsp. cayenne pepper, optional (This really heats it up. More than you'd think!)
1/4-1/2 tsp. salt (depending on what kind of broth you use)
2-3 cups frozen tortellini
1 (12 oz.) can evaporated milk
4 cups spinach (I pile mine up and slice through it to get smaller pieces)


In a large soup pot, heat butter or olive oil. Add onion, carrots, and mushrooms. Saute for about 5 min. In a separate bowl, combine 1 cup cold water with 6 Tbsp. flour. Whisk until smooth. Add 4 cups of water to vegetables in soup pot. Stir in the flour and water mixture. Stir to blend well. Add potatoes, corn, chicken broth and all spices and bouillon. Bring to a boil. Turn to medium and boil for about 20 minutes or until potatoes are soft. Stir occasionally. Add evaporated milk, frozen tortellini, and spinach and cook for 5 more minutes. Serve!