Creamy Parmesan Sundried Tomato and Spinach Tortellini Cauliflower Soup

Creamy Parmesan Sundried Tomato and Spinach Tortellini Cauliflower Soup

A quick, easy and super tasty creamy parmesan and sundered tomato cauliflower soup with spinach, tortellini and basil!

Print Recipe

ingredients

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, chopped
• red pepper flakes to taste (optional)
• 6 cups vegetable broth or chicken broth
• 1 small head cauliflower, cut into florets
• 8 ounces cheese tortellini (gluten free for gluten free)
• 1 (8 ounce) jar sundried tomatoes, drained and 1/2 pureed and 1/2 sliced thinly
• 1/2 cup parmigiano reggiano (parmesan), grated
• 8 ounces spinach (optionally coarsely chopped)
• 1/4 cup basil, chopped (optional)
• salt and pepper to taste

directions

1. Heat the oil in a large pan over medium-high heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
3. Add the broth cauliflower bring to a boil, reduce the heat and simmer covered until the cauliflower is tender about 10 minutes.
4. Puree the cauliflower in a blender and return to pan. (Or use an immersion blender in the pan.)
5. Add the tortellini along with the pureed and sliced sundried tomatoes and simmer until the tortellini is tender, about 5-7 minutes.
6. Mix in the parmesan, spinach and basil and cook until the cheese has melted and the spinach and basil has wilted before seasoning with salt and pepper to taste and

Nutrition Facts: Calories 308, Fat 9g (Saturated 3g, Trans 0), Cholesterol 22mg, Sodium 462mg, Carbs 46g (Fiber 7g, Sugars 17g), Protein 16g

Nutrition by: