Creamy Tortellini Soup (Print Version)

# Ingredients:

01 - 1 Tablespoon olive oil.
02 - 1 Tablespoon butter.
03 - 1 onion, diced.
04 - 2 cloves garlic, minced.
05 - Pinch crushed red pepper flakes, to taste.
06 - 1/4 cup all-purpose flour.
07 - 3 cups vegetable broth.
08 - 14.5 ounce can diced tomatoes.
09 - 8 ounces tomato sauce.
10 - 1/2 teaspoon dried basil.
11 - 1 teaspoon Italian seasoning.
12 - Salt and freshly ground black pepper, to taste.
13 - 8 ounces cheese tortellini (refrigerated kind).
14 - 1/2 cup freshly grated Parmesan cheese.
15 - 1 1/2 cups fresh spinach leaves, packed.
16 - 1/2 cup heavy cream or half-and-half.
17 - 1/4 cup fresh basil leaves, chopped.

# Instructions:

01 - Heat olive oil and butter in a large saucepan over medium heat. Add diced onion and cook for 5 minutes, stirring occasionally.
02 - Add minced garlic and cook for another minute. Stir in flour and cook for 1 minute.
03 - Pour in vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, dried basil, salt, and pepper. Adjust seasoning to taste.
04 - Bring the mixture to a gentle boil, then add the cheese tortellini. Cook until the tortellini are tender.
05 - Remove from heat and stir in fresh spinach, Parmesan cheese, and heavy cream or half-and-half.
06 - Garnish with chopped fresh basil and serve warm.

# Notes:

01 - This creamy tortellini soup can be made vegetarian by using vegetable broth.
02 - For added flavor, sprinkle extra Parmesan and a drizzle of olive oil just before serving.

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