Ingredients
1 tbsp butter
½ medium onion, diced
4 cloves garlic, minced
3 tsp Italian seasoning
½ tsp red pepper flakes
3 tbsp all-purpose flour
3 tbsp tomato paste
3 cups vegetable broth
1 28oz can diced tomatoes
4 cups cheese tortellini
⅓ cup heavy cream
½ cup freshly grated Parmesan
3 cups spinach, packed
Kosher salt
Freshly ground black pepper
2 tbsp thinly sliced basil, for garnish
Directions
1
In a large pot over medium heat, melt butter. Add onion and cook until soft and translucent, about 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute more. Add Italian seasoning, red pepper flakes, and flour, whisk to combine, and cook 1 minute more.
2
Add tomato paste and cook until darkened slightly, 2 to 3 minutes. Add broth and tomatoes and bring to a boil. Lower to a simmer and cook until tortellini is tender and cooked through, about 10 minutes.
3
Add the cream and Parmesan and stir to combine, then add spinach and let wilt. Season to taste with salt and pepper, garnish with basil, and serve.
Ingredients
1 tbsp butter
½ medium onion, diced
4 cloves garlic, minced
3 tsp Italian seasoning
½ tsp red pepper flakes
3 tbsp all-purpose flour
3 tbsp tomato paste
3 cups vegetable broth
1 28oz can diced tomatoes
4 cups cheese tortellini
⅓ cup heavy cream
½ cup freshly grated Parmesan
3 cups spinach, packed
Kosher salt
Freshly ground black pepper
2 tbsp thinly sliced basil, for garnish