When serving this up, I topped with fresh parmesan and a crouton! Everyone will think you slaved over the stove all day!
Yield: 4 to 6 servings
2 tbsp. butter
1 small onion, diced small
3 garlic cloves, minced
1/4 tsp. crushed red pepper flakes, optional
1/4 cup flour
6 cups vegetable broth
1 (12-oz.) package Barilla Collezione Three Cheese Tortellini ( I have also used frozen Tortellini.
1 (14-oz.) can quartered artichoke hearts, well drained and roughly chopped
2 cups lightly packed fresh spinach, chopped
1/2 cup heavy cream
shredded Parmesan cheese
salt and pepper
Melt butter in a large pot over medium heat.
Add onion to pot. Season with salt and pepper, then saute until softened and lightly browned, about 10 minutes.
Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
Mix flour into pot, then cook for 2 minutes, stirring constantly.
Slowly whisk in vegetable broth. Bring to a boil.
Add tortellini to pot; cook, stirring occasionally, until almost al dente (about 7 to 8 minutes).
Stir in artichokes and spinach.
When spinach is wilted, add heavy cream. Mix well. (Do not boil.)
Remove soup from heat, then season with salt and pepper to taste.