Creamy Spinach Artichoke Soup

2 tbsp butter
1 small onion, diced small
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes, optional
1/4 cup flour
6 cups vegetable broth
1 (12-oz.) package Barilla Collezione Three Cheese Tortellini
1 (14-oz.) can quartered artichoke hearts, well drained and roughly chopped
2 cups lightly packed spinach, chopped
1/2 cup heavy cream
shredded Parmesan cheese

  1. Melt butter in a large pot over medium heat.
  2. Add onion to pot. Season with salt and pepper, then saute until softened and lightly browned, about 10 minutes.
  3. Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
  4. Mix flour into pot, then cook for 2 minutes, stirring constantly.
  5. Slowly whisk in vegetable broth. Bring to a boil.
  6. Add tortellini to pot; cook, stirring occasionally, until almost al dente (about 7 to 8 minutes).
  7. Stir in artichokes and spinach.
  8. When spinach is wilted, add heavy cream. Mix well. (Do not boil.)
  9. Remove soup from heat, then season with salt and pepper to taste.
  10. Serve soup hot, sprinkled with Parmesan Cheese. Enjoy!

Original Recipes visit: Creamy Spinach Artichoke Soup @

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