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!


  • 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)
Creamy Parmesan Tomato and Spinach Tortellini Soup


  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. ...........

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