Parmesan, Tomato & Spinach Tortellini Soup



  • 2 tbsp Butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • red pepper flakes (to taste)
  • 1/4 cup flour
  • 3 cups veggie broth
  • 1 28 fl oz can diced tomato
  • 2 tbsp tomato paste
  • 350g pkg of cheese tortellini
  • 1/2 cup parmesan cheese (grated)
  • 10 oz spinach, chopped
  • 1/2 cup plain greek yogurt
  • salt and pepper to taste
  • 1/2 cup fresh basil (chopped)
  1. Melt the butter in a pan over medium heat, add the onion, cook until tender (approx. 5 mins).
  2. Add the garlic and red pepper flakes and cook until fragrant (approx. 1 min)
  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 (approx. 10 mins).
  5. Add the parmesan, let it melt. Add the spinach, let it wilt. Add the yogurt, season with salt and pepper. Remove from heat before adding basil.

Recipe found:


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