Cheesy Tortellini Soup

So, I never measure things for soup exactly, which sometimes gets me in trouble, but it often works out well (usually it just needs a little more salt). So adjust this as needed to your tastes.

3 T butter

1/2 C chopped onion

3 T flour

1 C half & half (could use cream)

salt

pepper

1 C milk

4 C chicken broth

2 carrots grated

1 celery stalk chopped

1/2 c chopped spinach

1 T garlic

1 tsp Italian seasoning

1-2 packages tortellini

1-2 cups cheese

Melt butter, with onions, in a suacepan until onions are transluscent and aromatic. 

Whisk in flour. Add a dash of pepper and about a teaspoon of salt. Slowly add half & half, stirring and letting it thicken (making a roux). Slowly add 1 cup of the chicken broth, stirring as you go. Add the veggies. Cook 5-10 minutes letting the veggies become tender. 

At this point I take an immersion blender so that the kids don't know there are as many veggies in the soup as there are (in this case it's celery, carrots and spinach; I always use some carrots and sometimes will put in cauliflower or broccoli depending on what's on hand). 

Add the rest of the broth, a cup of milk, the garlic and seasoning.

Add the tortellini and cook at a low rolling boil for 15-20 minutes. Add the cheese at the end (grated parmesean or asiago work well, cheddar or colby jack can also work).