Creamy Spinach Artichoke Soup

• Vegetarian

• Produce

  • 1 (14-oz. can Artichoke hearts
  • 3 Garlic cloves
  • 1 Onion, small
  • 2 cups Spinach, lightly packed

• Canned Goods

  • 6 cups Vegetable broth

• Pasta & Grains

  • 1 (12-oz. package Barilla collezione three cheese tortellini

• Baking & Spices

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

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Heavy cream
  • 1 Parmesan cheese

Found on hellolittlehome.com

Ingredients

• 2 tbsp. butter
• 1 small onion, diced small
• 3 garlic cloves, minced
• 1/4 tsp. crushed red pepper flakes, optional
• 1/4 cup flour
• 6 cups vegetable broth
• 1 (12-oz.) package Barilla Collezione Three Cheese Tortellini
• 1 (14-oz.) can quartered artichoke hearts, well drained and roughly chopped
• 2 cups lightly packed spinach, chopped
• 1/2 cup heavy cream
• shredded Parmesan cheese
• salt and pepper

Directions

• Melt butter in a large pot over medium heat.
• Add onion to pot. Season with salt and pepper, then saute until softened and lightly browned, about 10 minutes.
• Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
• Mix flour into pot, then cook for 2 minutes, stirring constantly.
• Slowly whisk in vegetable broth. Bring to a boil.
• Add tortellini to pot; cook, stirring occasionally, until almost al dente (about 7 to 8 minutes).
• Stir in artichokes and spinach.
• When spinach is wilted, add heavy cream. Mix well. (Do not boil.)
• Remove soup from heat, then season with salt and pepper to taste.
• Serve soup hot, sprinkled with Parmesan Cheese. Enjoy!