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Soups and Stews | |
| 1 tbsp. butter 1/2 onion, diced 4 cloves garlic, minced 3 tsp. Italian seasoning 1/2 tsp. red pepper flakes 3 tbsp. flour 3 c. chicken broth 1 (28-oz.) can diced tomatoes 3 tbsp. tomato paste 4 c. cheese tortellini 1/3 c. cream 1/2 c. freshly grated Parmesan 3 c. spinach, packed Kosher salt Freshly ground black pepper 2 tbsp. basil, thinly sliced for garnish | |
| In a large pot over medium heat, melt butter. Add onion and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add Italian seasoning, red pepper flakes, and flour and whisk to combine. Cook 1 more minute. Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer until tortellini is cooked, about 10 minutes. Add the cream and Parmesan and stir to combine. Add spinach and let wilt. Season with salt and pepper. Garnish with basil and serve. | |
Unrated | |
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