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Creamy Parm Tortellini Tomato Soup

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

 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
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.