Tortellini Soup with Artichokes


  • 6 cups vegetable 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


  1. 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.