Ready in under 30 minutes and packed with cheese tortellini, spinach, and sun-dried tomatoes, this creamy tortellini soup is worth adding to your meal rotation.
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.