1(12-ounce) packageBarilla Collezione Three Cheese Tortellini
1(14-ounce) canquartered artichoke hearts,well drained and roughly chopped
2cupslightly packed spinach,chopped
shredded Parmesan cheese
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.
Serve soup hot, sprinkled with Parmesan Cheese. Enjoy!
A tip for leftovers:Tortellini tends to soak up liquid as it cools, so add a little extra cream, broth, or water when you're ready to reheat it. Then slowly warm the soup over medium low heat until it's hot (do not boil).