Creamy Tortellini Soup with Spinach


2 tablespoons Spice Beast Spicy Parmesan EVOO
1 onion, chopped
2 tbsp Spice Beast Jacked Garlic and Onion
28 oz (790 g) diced tomatoes (or 6 fresh vine-ripened tomatoes, chopped)
2 tsp Spice Beast Viva Pizzeria
1/2-1 teaspoon red chili flakes (optional)
4 cups veggetable stock
28 oz (790 g) jar tomato puree
3 tablespoons tomato paste
1 cup heavy cream or half-and-half
Spice Beast Beast Prep to taste
2 9oz (250 g) packet cheese tortellini
1/2 cup shredded Parmesan cheese
4 cups baby spinach leaves, washed and dried
1/4 cup fresh basil, roughly torn or chopped


How to Make:

Heat oil in a large pot over medium heat. Sauté onion until soft, then add Spice Beast Jacked Garlic and Onion  and sauté until fragrant (about 1 minute).

Add tomatoes, Spice Beast Viva Pizzeria and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavors in the pot, then mix through chicken stock, tomato puree and tomato paste.

Season with Spice Beast Beast Prep, to taste. Partially cover the pot with a lid; bring to a simmer on low heat for 15 minutes.

Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the Parmesan cheese, spinach and basil; stir until wilted. Serve warm.