INGREDIENTS
1 small yellow onion, diced 1/2 cup sun-dried tomatoes, chopped + 1 tablespoon drained oil 3 cloves garlic, minced 2 teaspoons Italian seasoning 1 pinch Cayenne, optional 1 teaspoon hot sauce (we used Sriracha) 1/4 teaspoon fresh crack black pepper, plus salt to taste 1 cup (240ml) heavy cream 5 cups (1240ml) low-sodium vegetable broth 2 cups fresh spinach 2 cups refrigerated cheese tortellini 1/2 teaspoon red pepper flakes, optional 1 teaspoon fresh chopped basil In a large pot, sauté diced onion and sun-dried tomatoes in oil from the sun-dried tomato jar over medium-high heat until the onions are softened – about 4 minutes. Add the minced garlic and cook for 1 minute, until fragrant. Add Italian seasoning, cayenne, hot sauce, and pepper. Stir to combine. Pour in the low-sodium vegetable broth to deglaze and scrape the brown bits in the bottom of the Dutch oven with a wooden spoon. Add the heavy cream and bring to a gentle simmer. Add the spinach and tortellini and simmer the soup for 3- 5 minutes. Taste the tortellini soup and adjust seasoning with salt and pepper. Divide the creamy tortellini soup into serving bowls and top with grated parmesan, red pepper flakes, and basil. Enjoy!
DIRECTIONS
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