Ingredients:

• 1 tbsp olive oil 
• 1 onion, chopped 
• 1 tbsp garlic paste 
• 2-3 cups frozen or fresh Tortellini of choice
• 2 1/2 cups Canned tomatoes, crushed
• 1 roasted red pepper, diced
• 2 cups vegetable broth 
• 1 cup Half n half 
• 1 cup milk 
• 2 cups baby spinach 
• 1 sprig of fresh rosemary, chopped  (½ tsp if using dried)
• Handful of fresh basil, chopped (1 tsp if used dried)
• 1 tsp dried oregano
• 2 tbsp red crushed pepper
• 1 tsp red chili powder 
• 1 tbsp sugar 
• Salt to taste 
• Pepper to taste 
• 1 tbsp of sun dried tomato pesto or regular pesto (optional)
• Parm cheese (optional)
• Teared basil  (optional)

Directions:

Notes:

• You can do this on a stove top. Cook everything first then lastly add tortellini and cook until it floats to the top. Then Add spinach and mix. 
• Try to use san marzano canned tomatoes (Cento Brand), I used whole tomatoes and crushed them by hand. It gives it that rustic taste. 
• Use any store bought pesto at the end, it will give the soup some depth. 
• You can make it vegan by adding almond or coconut milk. (you may get the coconut flavor though).
• Instead of half and half you can use heavy cream or whole milk. 
• I used frozen cheese tortellini, you can use anything you have on hand. Frozen, fresh, or dried.  
• You can use ravioli as well if you don’t have tortellini. 
• I used frozen cheese tortellini, I got from Costco.