Spinach and Artichoke Dip Tortellini Soup

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

All of the flavours of spinach and artichoke dip in a soup with cheese tortellini.

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ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, chopped
• 2 tablespoons flour
• 4 cups vegetable broth or chicken broth
• 1 (14 ounce) can artichoke hearts, coarsely chopped
• 8 ounces cheese tortellini
• 4 ounces low fat cream cheese, room temperature
• 1/2 cup parmigiano reggiano (parmesan), grated
• 8 ounces spinach, coarsely chopped
• 1 cup milk or cream
• salt and pepper to taste
• cayenne to taste (optional)

directions

1. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minute.
2. Add the garlic and cook until fragrant, about a minute.
3. Add the flour and cook for another minute.
4. Add the broth, artichokes and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
5. Add the cheeses, let them melt, add the spinach, let it wilt, add the milk, season with salt, pepper and cayenne to taste and remove from heat.

Option: Omit the tortellini to make the soup more of an appetizer rather than a complete meal.
Option: Replace the tortellini with cooked, shredded chicken and/or white beans. (If you add white beans, pureed half of them and use them as the thickening agent instead of the flout.)
Option: Add sliced sun-dried tomatoes.
Option: Add bacon!

Nutrition Facts: Calories 465, Fat 20g (Saturated 11g, Trans 0), Cholesterol 70mg, Sodium 911mg, Carbs 51g (Fiber 8g, Sugars 8g),