Recipe: Creamy Parmesan Tomato & Spinach Tortellini Soup

Recipe adapted from Closet Cooking

It has been pretty darn cold in NC for the past couple of weeks, so I have been making a lot of soup recipes.  This one was DG’s favorite.

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, chopped
• red pepper flakes to taste
• 1/4 cup flour
• 3 cups vegetable or chicken broth (I used chicken broth)
• 1 28 oz. can diced tomatoes
• 2 tablespoons tomato paste
• 8 ounces of cheese tortellini
• 1/2 cup grated parmesan
• 10 oz spinach, coarsely chopped
• 1/2 cup heavy whipping cream or Greek yogurt
• salt & pepper to taste
• 1/4 cup basil, chopped (optional)

Directions:

1. Melt the butter and add the onion.  Cook until tender.
2. Add the garlic and red pepper flakes, and cook until fragrant.  This shoul take about a minute.
3. Add the flour and cook for another minute.
4. 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.
5. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt & pepper to taste, remove from heat before adding the basil.