8 carrots, peeled and sliced
5 stalks of celery, sliced
3 green onions chopped
1 medium onion chopped
5 garlic cloves, crushed
2 to 3 cups chicken broth (Just enough to barely cover your cut vegetables in your pot.)
1 tablespoon Italian seasoning (I only used 1/2T)
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
salt and pepper, to taste
1/2 cup butter
1/2 cup all purpose flour
2 cups half & half (I used fat free)
2 ounces Velveeta cheese, cubed
2 to 3 cups cheese, grated
16 ounces frozen Tortellini pasta
Milk (I added about 2 cups to this was not called for in the original recipe but the soup was way to thick for my liking)
- Place butter in a small pan and melt for a few minutes.Whisk in the flour and and cook 2 min to cook out the flour flavor. Stir in the 2 Cups milk
- Cut all vegetables to about the same size. This allows the vegetables to all cook evenly.
- Put all of the vegetables in a medium to large pot. The vegetable should fill only half of the pot.
- Pour chicken broth over the vegetables, just enough to cover them. Add seasonings. Put on medium-high heat, uncovered. Let it simmer for about 10 to 13 minutes or until veggies are tender.
- Whisk together the milk flour mixture and add it into the vegetables and chicken broth. (You will notice the broth automatically starting to thicken.)
- Slowly pour and gently stir in the half & half. Allow the soup to come back to a slow simmer on medium heat.
- Add the cheeses and the frozen pasta. The pasta will take only a few minutes to become tender.
- Once the pasta and the vegetables are all cooked, it is ready to serve.
* I thought that this was pretty good. I needed to add about 2 cups extra milk because the soup was really thick and so I wanted to thin it out. I also think that it needed some more seasoning it was a little bland. This could be because I added all the extra milk. Overall I don't think that I will be making this again. Only because I have other soups that are like this one that I like better.