Creamy Tortellini Soup with Artichokes
Ready in under 30 minutes and packed with cheese tortellini, spinach, and sun-dried tomatoes, this creamy tortellini soup is worth adding to your meal rotation.
Servings 6
Calories 288kcal
Ingredients
- 6 cups vegetable broth (or chicken broth)
- 1 9- ounce package refrigerated 3-cheese tortellini
- ½ cup oil-packed sun dried tomatoes drained and sliced
- 1 15- ounce can garbanzo beans rinsed and rained
- 8 ounces frozen artichoke hearts about 2 cups , thawed
- ½ cup half and half
- ¼ teaspoon red pepper flakes
- 2 cups spinach
- Parmesan cheese for serving
Instructions
- In a dutch oven or large stock pot, bring the broth to a boil. Add the tortellini and sun dried tomatoes to the broth and cook until the tortellini float to the top, about 3-4 minutes.
- Reduce the heat and add the garbanzo beans, artichoke hearts, half and half and red pepper flakes and cook for 2-3 minutes or until heated through and the flavors meld.
- Add spinach and cook 1 minute more or until wilted.
- Serve immediately topped with grated Parmesan cheese and more red pepper flakes if desired.