Creamy Tomato Tortellini Soup

I love this soup so very, very much. It's creamy, tomato-y, cheesy, and just perfect. It's also vegetarian and great for get togethers. It's also easy to make!

The recipe is here:

Ingredients:

• 2 tbsps. butter

• 1 onion, diced

• 2 cloves garlic, minced

• Red pepper flakes to taste (usually ½ to 1 teaspoon is fine)

• 1/4 cup flour

• 3 cups vegetable broth (1 and ½ 14 oz. cans)

• 1 (28 oz.) can diced tomatoes, not drained

• 2 tbsps. tomato paste

• 16 oz. fresh cheese tortellini (should find in the refrigerated section of the store)

• 1/2 cup shredded parmesan cheese

• 10 oz. spinach, finely chopped

• 1/2 cup heavy whipping cream

• Salt and pepper to taste

Directions:

• Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.

• Add the garlic and red pepper flakes and cook until fragrant, about a minute.

• Add the flour and cook for another minute while stirring.

• Add the broth, tomatoes, tomato paste and tortellini mix well, bring to a boil, and reduce the heat and simmer until the tortellini is tender, about 10 minutes.

• Add the parmesan, let it melt. Add the spinach, let it wilt. Add the cream, season with salt and pepper to taste. Remove from heat.

• 6-8 servings.