Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 5 ounces fresh spinach, roughly chopped
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes, cook for 1 minute more, until fragrant.
  2. Stir in crushed tomatoes and vegetable broth. Bring to a simmer.
  3. Add in heavy cream, and sun dried tomatoes.
  4. Add tortellini to the simmering broth and cook according to package directions, usually about 3-5 minutes, until tender.
  5. Stir in spinach and cook until wilted, about 1-2 minutes.
  6. Stir in Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh basil, if desired, and serve hot with extra Parmesan cheese.