Creamy Parmesan Tomato and Spinach Tortellini Soup

Creamy Parmesan Tomato and Spinach Tortellini Soup

ingredients

    2 tablespoons butter
    1 onion, diced
    2 cloves garlic, chopped
    red pepper flakes to taste (optional)
    1/4 cup flour (rice flour for gluten free)
    3 cups vegetable broth or chicken broth
    1 (28 ounce) can diced tomatoes
    2 tablespoons tomato paste
    8 ounces cheese tortellini (gluten free for gluten free)
    1/2 cup parmigiano reggiano (parmesan), grated
    10 ounces spinach, coarsely chopped
    1/2 cup heavy/whipping cream or Greek yogurt
    salt and pepper to taste
    1/4 cup basil, chopped (optional)

Creamy Parmesan Tomato and Spinach Tortellini Soup

directions

soften the butter in a very pan over medium heat, add the onion and cook till tender, concerning 5-7 minutes.
Add the garlic and red pepper flakes and cook till fragrant , a few minute.
Add the flour and cook for one more minute.
Add the broth, tomatoes, fixings and pasta, awaken a boil, scale back the warmth and simmer till the pasta is tender, concerning ten minutes.
Add the cheese, let it soften, add the spinach, let it wilt, add the cream, season with salt and pepper to style, take away from heat before adding the basil.

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