Step 1

Melt butter in a large saucepan or soup pot.

Step 2

Add onion, garlic, carrots, Italian seasoning, salt, and pepper; cook over medium-low heat for 6 minutes, or until vegetables are tender.

Step 3

Whisk in flour; whisk until crumbly.

Step 4

Slowly add broth and continue to vigorously whisk until everything is well combined and there are no clumps.

Step 5

Bring soup to a boil.

Step 6

Add frozen tortellini and spinach.

Step 7

Continue to cook over medium-high heat, stirring occasionally, for 5 to 6 minutes, or until tortellini is tender and heated through.

Step 8

Stir in cream or milk; bring back to a steady boil and cook for 2 to 3 minutes, or until smooth and thickened.

Step 9

Remove from heat and let stand 5 minutes.

Step 10

Taste for salt and pepper, and adjust accordingly.

Step 11

Serve.