1. In a deep-dish fry pan or soup pot cook onion at a medium heat in olive oil until onion is translucent. Add in carrots but be sure there is still sufficient oil liquid in pot, add in some more if necessary. Stir and mix well.
  2. Add the flour to coat the vegetable. Stir constantly so ensure flour does not burn to the bottom of the pot but thoroughly cook through.
  3. Add chicken broth slowly while stirring it in to mix. Add oregano, sage and salt and pepper and continue stirring until you have a thick and creamy broth.
  4. Over a medium heat, add milk and spinach, stirring so milk does not scald on bottom. (IF you find the vegetable mixture is not quite thick enough you can mix in 1 a tbsp of cornstarch to the cold milk). Take off of heated element and puree the spinach with emersion blender and add to vegetable mixture.
  5. Add cheese tortellini and bring to a boil, then turn heat down, simmering on low for 15-30 minutes to marinade flavours.

NOTE: The broth portion of this recipe can be made ahead and stored or frozen without the tortellini.  Tortellini and final simmering would be done after broth has been warmed up again.

  • This recipe also works well with frozen kale.
  • Gluten free recipe: I added in Spelt instead of flour and used the corn starch with cold milk to thicken it a bit more.  Worked great, but need to get gluten-free tortellini!