Creamy Tortellini Spinach Soup

• Produce

  • 1 bag Baby spinach
  • 2 tbsp Onion

• Canned Goods

  • 1 1/2 cups Chicken stock

• Pasta & Grains

  • 9 oz Cheese tortellini, fresh

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1 tbsp Finlandia imported butter
  • 1 carton Garlic finlandia creamy gourmet cheese, Black
  • 1 cup Heavy cream
  • 2 tbsp Parmesan cheese

Found on bakeatmidnite.com

Description

Ingredients

• 9 oz fresh cheese tortellini (or small package)
• 1 carton Black Garlic Finlandia Creamy Gourmet Cheese
• 1 cup heavy cream
• 2 tbs Parmesan cheese
• 1 tsp salt
• ¼ tsp pepper
• 1½ cups chicken stock
• 1 bag baby spinach
• 2 tbs chopped onion
• 1 tbs Finlandia Imported Butter

Directions

• Melt butter over medium heat in a large (3 quart) saucepan.
• Add onion and cook until its translucent.
• Stir in the Finlandia Black Garlic Creamy Gourmet Cheese until it is smooth.
• Gradually add the chicken stock, stirring until its well incorporated.
• Place the tortellini in the pot, cover and reduce heat to a simmer. Cook for about 5 minutes, or until tortellini is al dente.
• Stir in the cream and Parmesan cheese; heat through.
• Add the spinach and cook just until the spinach wilts.
• Season with salt and pepper.