Creamy Parmesan Sundried Tomato And Spinach Tortellini Cauliflower Soup

A quick, simple and super tasty creamy cheese and sundered tomato cauliflower soup with spinach, alimentary paste and basil!

It’s time for an additional comforting soup formula to preclude the nippiness weather and now could be a creamy cheese sundried tomato and spinach alimentary paste cauliflower soup!

When I hear the word creamy in a very soup I instantly consider copious amounts of heavy/whipping cream however during this soup i buy the soupiness by mistreatment pureed cauliflower that gets things nice and creamy whereas keeping it lightweight and healthy!

Creamy Parmesan Sundried Tomato And Spinach Tortellini Cauliflower Soup

Up next is that the sundried tomatoes and that i use a jar of oil packed sundried tomatoes wherever I puree half them to infuse the soup with their flavour and that i slice the remaining tomatoes in order that you gets hits of their intense flavour once change of state on them! after all there's lots of contemporaryly grated cheese molten into the soup beside stale spinach and fresh basil to complete it off.

Whether you're searching for a comforting of soup to shake off the nippiness of a chilly day or a soul warming bowl to curve up in your favorite chair with at the top of an extended day this creamy cheese sundried tomato and spinach alimentary paste cauliflower soup is simply what you're wanting for!

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, chopped
• red pepper flakes to taste (optional)
• 6 cups vegetable broth or chicken broth
• 1 small head cauliflower, cut into florets
• 8 ounces cheese tortellini (gluten free for gluten free)
• 1 (8 ounce) jar sundried tomatoes, drained and 1/2 pureed and 1/2 sliced thinly
• 1/2 cup parmigiano reggiano (parmesan), grated
• 8 ounces spinach (optionally coarsely chopped)
• 1/4 cup basil, chopped (optional)
• salt and pepper to taste

INSTRUCTIONS:

1. Heat the oil in a large pan over medium-high heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
3. Add the broth cauliflower bring to a boil, reduce the heat and simmer covered until the cauliflower is tender about 10 minutes.
4. Puree the cauliflower in a blender and return to pan. (Or use an immersion blender in the pan.)
5. Add the tortellini along with the pureed and sliced sundried tomatoes and simmer until the tortellini is tender, about 5-7 minutes.
6. Mix in the parmesan, spinach and basil and cook until the cheese has melted and the spinach and basil has wilted before seasoning with salt and pepper to taste.

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