Ingredients

The following ingredients have 4 Servings
  • 6 cups vegetable broth ((or chicken broth))
  • 1 9- ounce package refrigerated 3-cheese tortellini
  • ½ cup oil-packed sun dried tomatoes (drained and sliced)
  • 1 15- ounce can garbanzo beans (rinsed and rained)
  • 8 ounces frozen artichoke hearts (about 2 cups, thawed)
  • ½ cup half and half
  • 1/4 teaspoon red pepper flakes
  • 2 cups spinach
  • Parmesan cheese (for garnish)

Instruction

  • In a dutch oven or large stock pot, bring the broth to a boil. Add the tortellini and sun dried tomatoes to the broth and cook until the tortellini float to the top, about 3-4 minutes.
  • Reduce the heat and add the garbanzo beans, artichoke hearts, half and half and red pepper flakes and cook for 2-3 minutes or until heated through and the flavors meld.
  • Add spinach and cook 1 minute more or until wilted.
  • Serve immediately topped with grated Parmesan cheese and more red pepper flakes if desired.