Creamy Parm Tomato Soup

Ingredients

• 1 tbsp butter
• 1/2 medium onion, diced
• 4 cloves garlic minced
• 3 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 3 tbsp all purpose flour
• 3 tbsp tomato paste
• 3 cup chicken broth
• 1 28oz can diced tomatoes
• 4 cups cheese tortellini
• 1/3 cup heavy cream
• 1/2 freshly grated parmesean
• 3 cups spinach packed
• Kosher salt
• Fresh ground black pepper
• 2 tbsp thinly sliced basil

  Instructions

• In a large pot over medium heat, melt butter. Add onion and cook until soft and translucent, about 4 to 6 minutes. Add garlic and cook until fragrant about 1 minute more. Add Italian seasoning, red pepper flakes, and flout, whisk to combine, and cook 1 minute more.
• Add tomato paste and cook until darkened slightly, 2 to 3 minutes. Add broth and tomatoes and bring to a boil. Lower to a simmer and cook until tortellini is tender and cooked through, about 10 minutes.
• Add the cream and Parmesan and stir to combine, then add spinach and let wilt. Season to taste with salt and pepper, garnish with basil and serve.