- 2 Tbsp butter
- 1 onion
- 2 cloves garlic, chopped
- Red pepper flakes, to taste
- 1/4 cup flour
- 3 cups chicken broth
- 28 oz can diced tomatoes
- 2 Tbsp tomato paste
- 8 oz cheese tortellini
- 1/2 cup grated Parmesan
- 10 oz spinach, coarsely chopped
- 1/2 cup heavy cream
- 1/4 cup basil, chopped
Melt butter in large pan (big enough for soup) over medium heat. Saute onions until almost transparent, 5-7 minutes, add garlic and red pepper flakes and cook for 1 more minute. Add flour and cook for another minute. Add broth, tomatoes, tomato paste, and tortellini. Bring to boil; reduce heat; simmer for about 10 minutes or until pasta is tender. 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 and finally add the basil. Top with more Parmesan as desired. Make 4 large servings.