Creamy Parmesan Tomato and Spinach Tortellini Soup

Creamy Parmesan Tomato and Spinach Tortellini Soup
Servings: 4

2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
red pepper flakes to taste (optional)
1/4 cup flour
3 cups vegetable broth or chicken broth
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste
8 ounces cheese tortellini
1/2 cup parmesan,  grated
10 ounces spinach, coarsely chopped
1/2 cup Greek yogurt
salt and pepper to taste
1/4 cup basil, chopped (optional)

1. Melt the butter in a pan over medium 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 flour and cook for another minute.
4. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
5. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.

Nutrition Facts: Calories 435, Fat 18.5g (Saturated 9.2g, Trans 0), Cholesterol 55mg, Sodium 746mg, Carbs 54.8g (Fiber 5.8g, Sugars 8.7g), Protein 16.5g