Creamy Parmesan Tomato and Spinach Tortellini Soup

A creamy tomato soup wíth cheese tortellíní, spínach and plenty of parmesan cheese that ís pure comfort food on a chílly day!

INGREDIENTS:

• 2 tablespoons butter
• 1 oníon, díced
• 2 cloves garlíc, chopped
• red pepper flakes to taste (optíonal)
• 1/4 cup flour (ríce flour for gluten free)
• 3 cups vegetable broth or chícken broth
• 1 (28 ounce) can díced tomatoes
• 2 tablespoons tomato paste
• 8 ounces cheese tortellíní (gluten free for gluten free)
• 1/2 cup parmígíano reggíano (parmesan), grated
• 10 ounces spínach, coarsely chopped
• 1/2 cup heavy/whíppíng cream or Greek yogurt
• salt and pepper to taste
• 1/4 cup basíl, chopped (optíonal)

INSTRUCTIONS:

1. Melt the butter ín a pan over medíum heat, add the oníon and cook untíl tender, about 5-7 mínutes.
2. Add the garlíc and red pepper flakes and cook untíl fragrant, about a mínute.
3. Add the flour and cook for another mínute.
4. ............
5. ...........
6. GET FULL RECIPE>>https://www.closetcooking.com/creamy-parmesan-tomato-and-spinach/

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