Creamy Tomato Tortellini Soup with Peas and Arugula

• temps total: 26 minutes

Ingrédients

Creamy Tomato Tortellini Soup with Peas and Arugula

1 large onion chopped

3 garlic cloves, chopped

2 tbls olive oil

2 sprigs of fresh rosemary chopped, sprig saved

1 28 ounce can diced tomatoes

6 large fresh basil leaves

1 teaspoon salt

1/2 tsp pepper

1/4 tsp chili flakes

4 cups chicken stock

1 cup heavy cream

1 cup frozen peas

1 (20oz) refrigerated cheese tortellini

1/2 shredded parmesan cheese + more for serving

salt and pepper, to taste

1/4 cup chopped parsley

2 large handfuls of baby spinach or arugula

Instructions

In a large pot, Sauté the onion and garlic in the olive oil until soft, about 3-4 minutes.

Add in the tomatoes, stock, basil, chopped rosemary with sprigs, salt, pepper and chili flakes and stir to combine. Bring to boil, reduce to simmer for 15 minutes.

Add the heavy cream, peas and tortellini into the soup and cook for 7-8 minutes or until the tortellini are cooked to al dente. (Keep in mind they will carry over cook once you remove from burner so be careful not overcook)

Remove from heat. Add in the spinach, parmesan cheese and parsley.