Suburb Sunday: Creamy Parmesan Tomato & Spinach Tortellini Soup

Recipe adapted from Closet Cooking

It has been pretty darn cold in NC for the past couple of weeks, so I have been making a lot of soup recipes.  This one was DG's favorite.
  1. Melt the butter and add the onion.  Cook until tender.
  2. Add the garlic and red pepper flakes, and cook until fragrant.  This shoul take about a minute.
  3. Add the flour and cook for another minute.
  4. Add the broth, tomatoes, tomato paste, and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender.  About 10 minutes.
  5. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt & pepper to taste, remove from heat before adding the basil.
You have a few options here too.

Option 1: Puree the diced tomatoes.  I did half of the can and kept the other half fully diced.

Option 2: You could add chicken or Italian sausage.

Option 3: You could use basil pesto instead of fresh basil.  I did not use either because... I forgot.