Creamy Tortellini Soup
(from Rachel’s Kitchen)

Total Time: 25 min | Prep: 10 min | Cook: 15 min
Yield: 4 servings

Ingredients

• 1 Tablespoon olive oil

• 1 Tablespoon butter

• 1 onion, diced

• 2 cloves garlic, minced

• pinch crushed red pepper flakes, to taste

• ¼ cup all-purpose flour

• 3 cups vegetable broth

• 14.5 ounce can diced tomatoes

• 8 ounces tomato sauce

• ½ teaspoon dried basil

• 1 teaspoon Italian Seasoning

• salt and freshly ground black pepper, to taste

• 8 ounces cheese tortellini, (the refrigerated kind)

• ½ cup freshly grated parmesan cheese

• 1 ½ cups fresh spinach leaves, (packed)

• ½ cup heavy cream, or half and half

• ¼ cup fresh basil leaves, chop

Instructions

1. Add oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, 5 minutes.

2. Add the garlic. Stir in the flour and cook for another minute.

3. Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste broth and adjust seasonings if needed.

4. Bring mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until tortellini are tender.

5. Remove from heat and stir in spinach, parmesan cheese, and cream.

6. Add chopped basil. Serve warm.

Original recipe from Tastes Better From Scratch