Directions
- 1Add olive oil, garlic, sun dried tomatoes (and their oil!), Italian seasoning and red pepper flakes to a heavy bottomed pot.
- 2Cook for 3-4 minutes or until garlic is tender and fragrant.
- 3Add flour and cook for 3 minutes to create a roux.
- 4Add in the Pacific Vegetable Broth and bring to a boil.
- 5Let the mixture thicken for 3-5 minutes then add the tortellini and a pinch of salt and stir.
- 6Turn the heat off and add in the heavy cream, parmigiano and spinach and stir once more until the spinach is wilted.
- 7Season with salt and pepper to taste
Ingredients
- 2 tbsp olive oil
- 6 garlic cloves, minced
- 0.5 cup sun dried tomatoes in oil
- 1 tsp Italian seasoning
- 1 pinch red pepper flakes
- 2 tbsp flour
- 2 cups Pacific Vegetable Broth
- 20 oz cheese tortellini
- 0.5 cup cream
- 2 cups fresh spinach
- 1 cup parmigiano
Equipment
heavy bottomed pot
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