Broccoli cheese soup is elevated with the addition of cheese tortellini for a cozy fall soup. The best part, it's ready in 30 minutes!
Ingredients
- butter: 0.25 cup
- onion: 0.5 cup (finely chopped)
- garlic: 3 clove (minced)
- all-purpose flour: 0.25 cup
- low-sodium chicken broth: 3 cups
- broccoli: 3 cups (chopped)
- medium carrot: 1 piece (julienned)
- cheese tortellini: 1 pack (9 ounce pack)
- salt: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- smoked paprika: 0.25 tsp
- turmeric: 0.25 tsp
- heavy whipping cream: 0.5 cup
- Colby cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Melt butter in a Dutch oven over medium-high heat. Add onion cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Sprinkle flour over onion-garlic mixture. Stir to combine, until flour is incorporated.
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Slowly pour in chicken broth, stirring to combine. Add broccoli, carrot, and tortellini. Season with salt, pepper, paprika, and turmeric. Stir to combine and reduce heat to medium. Cover and simmer until broccoli is tender and tortellini are cooked through, about 15 minutes.
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Stir in cream and cheese until melted. Serve immediately.
