Creamy Parmesan Tomato and Spinach Tortellini Soup
Servings 0
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)
Instructions
- 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.
- Option: Puree some or all of the diced tomatoes. (I like to puree half of them.)
- Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to make it even heartier.
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