Spinach and Artichoke Dip Tortellini Soup

• Produce

  • 1 (14 ounce can Artichoke hearts
  • 2 cloves Garlic
  • 1 Onion
  • 8 oz Spinach

• Canned Goods

  • 4 cups Vegetable broth or chicken broth

• Pasta & Grains

  • 8 oz Cheese tortellini

• Baking & Spices

  • 1 Cayenne
  • 2 tbsp Flour
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 4 oz Cream cheese, low fat
  • 1 cup Milk or cream
  • 1/2 cup Parmigiano reggiano

Found on closetcooking.com

Description

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, chopped
• 2 tablespoons flour (rice flour for gluten free)
• 4 cups vegetable broth or chicken broth
• 1 (14 ounce) can artichoke hearts, coarsely chopped
• 8 ounces cheese tortellini (gluten free for gluten free)
• 4 ounces low fat cream cheese, room temperature
• 1/2 cup parmigiano reggiano (parmesan), grated
• 8 ounces spinach, coarsely chopped
• 1 cup milk or cream
• salt and pepper to taste
• cayenne to taste (optional)

Directions

• Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minute.
• Add the garlic and cook until fragrant, about a minute.
• Add the flour and cook for another minute.
• Add the broth, artichokes and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
• Add the cheeses, let them melt, add the spinach, let it wilt, add the milk, season with salt, pepper and cayenne to taste and remove from heat.

Nutrition