Creamy Spinach Artichoke Soup With Cheese Tortellini
This is a delicious recipe for Creamy Spinach And Artichoke Soup With Cheese Tortellini. Serve with a salad and garlic bread for a complete meal.
- Prep Time: :20
- Cook Time: :15
- Total Time: :35
- Yield: 6 1x
- Category: Soup
- Method: Stovetop
Ingredients
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- 3 tablespoons butter
- 1 cup of canned artichoke hearts, roughly chopped
- 4 garlic cloves, pressed through a garlic press
- 2 tablespoons flour
- 2 cups milk
- 2 cups chicken broth
- 4 ounces cream cheese softened and cubed
- 1/2 cup grated parmesan cheese
- 1/8 to 1/4 teaspoon cayenne pepper, depending on how spicy you like it
- 1/2 teaspoon salt
- 10 ounces fresh cheese tortellini
- 1 cup fresh spinach chopped
Instructions
- In a large pot, melt butter and saute artichoke hearts for 3-4 minutes over medium high heat. Add garlic and sauté one more minute.
- Sprinkle flour over garlic and artichoke hearts, and saute for 1 minute stirring constantly.
- Pour milk, chicken broth, and cream cheese into the pot and bring to a gentle boil. Stirring frequently, allow the soup to gently boil until it is slightly thickened and the cream cheese has melted.
- Stir in parmesan cheese, cayenne pepper, and salt.
- While the soup is still gently boiling, add cheese tortellini and cook for 6-7 minutes.
- Stir in chopped spinach and serve.
Nutrition
- Serving Size: 6