A quick and easy soup with spinach, artichoke hearts, and tortellini! So creamy, so delicious!
2 tablespoons butter
1 14-ounce can artichoke hearts, chopped
4 teaspoons minced garlic
1 tablespoon flour
2 cups chicken broth (or vegetable broth for vegetarian)
2 cups baby spinach leaves, chopped
4 ounces cream cheese*
2 cups half and half (fat free or regular)
1 teaspoon salt
12 ounces cooked tortellini (plain, cheese or spinach)
1/3 cup shredded parmesan cheese, plus more for topping
Melt butter in a large, deep pan over medium heat. When butter is melted, add artichokes and sauté 3-4 minutes. Add garlic and cook another minute or so until fragrant. Stir in flour and stir til butter and flour clumps up.
Add broth and whisk until smooth. Add spinach and cream cheese. Continue to stir until cream cheese is melted, then whisk in half and half and salt. Add tortellini and parmesan and stir until parmesan is melted. Serve warm and top with additional parmesan cheese if desired.