Creamy Parmesan Tomato and Spinach Tortellini Soup

• Produce

  • 1/4 cup Basil
  • 2 cloves Garlic
  • 1 Onion
  • 10 oz Spinach
  • 1 (28 ounce can Tomatoes

• Canned Goods

  • 2 tbsp Tomato paste
  • 3 cups Vegetable broth or chicken broth

• Pasta & Grains

  • 8 oz Cheese tortellini

• Baking & Spices

  • 1/4 cup Flour
  • 1 Red pepper flakes
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Heavy/whipping cream or greek yogurt
  • 1/2 cup Parmigiano reggiano

Found on closetcooking.com

Description

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, chopped
• red pepper flakes to taste (optional)
• 1/4 cup flour (rice flour for gluten free)
• 3 cups vegetable broth or chicken broth
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 8 ounces cheese tortellini (gluten free for gluten free)
• 1/2 cup parmigiano reggiano (parmesan), grated
• 10 ounces spinach, coarsely chopped
• 1/2 cup heavy/whipping cream or Greek yogurt
• salt and pepper to taste
• 1/4 cup basil, chopped (optional)

Directions

• Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
• Add the garlic and red pepper flakes and cook until fragrant, about a minute.
• Add the flour and cook for another minute.
• Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
• Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.

Nutrition