What better way to warm up this fall than with this ultra Creamy Tortellini Soup Recipe with cured pieces of ham, beans, veggies and delicious cheese filled tortellini? There is no better way, especially when this tortellini soup takes under 40 minutes to make.
Heat the flour and butter in a dutch oven over medium heat. Stir continuously until a light roux forms, about 2 minutes.
Add the onions and garlic and stir to combine. Cook for 3-4 minutes, until softened. Add the ham.
SLOWLY add the white wine and cook for about 30 seconds. SLOWLY add the warmed milk and cook for 30 seconds.
Add the pork broth, while stirring continuously. Bring to a simmer and cook for about 5 minutes.
Add the cream, peas, beans, nutmeg, pepper and salt and cook simmer another 5 minutes.
Add the spinach and stir until spinach wilts and easily mixes in with the soup.
Add the tortellini and cook for about 5-7 minutes, until the pasta is fully cooked through. Stir in the Parmesan cheese.
Add additional salt to taste, garnish with chives and serve with crusty bread.
Use bacon fat (or duck/goose/pork fat) in place of butter for an even meatier tasting soup;
Dried, fresh or frozen tortellini can be used in this dish. I use frozen as it's easiest to store and use when I'm ready. It should only take a few minutes to cook (check your package instructions) regardless of which you use.
When adding liquid to the roux, ensure the liquid is warm or room temperature. Adding cold liquid to hot roux can cause it to become lumpy.
When adding liquid to the roux, be sure to stir constantly and add the liquid SLOWLY to keep lumps from forming.
Stir the milk constantly when you first add it to prevent it from sticking to the bottom and burning.