Creamy Tortellini Parmesan Soup

It's fall time - and yesterday was the first real rainy day we've really had this season, and that called for soup!! My best friend Terri had shared this recipe with me a little while ago and it had been calling my name ever since so I made sure to grab some spinach and tortellini when I was at the grocery store - everything else is pretty much pantry ingredients!

I was sent a couple tubes of Amore pastes (pesto and garlic) through the AllRecipes Brand Ambassador program a little back and thought this recipe would be a great way to try them out, and it really was. They never asked us to say anything about their products - but I have to anyway, because I was really impressed with the depth of flavor in just a small amount of paste. It added beautiful basil and garlic flavor to this soup and I am really excited that I was given the chance to try them out!

So if it's feeling like fall in your neighborhood and you might want a creamy, comforting, cheesy soup I hope you give this one a try too. It's packed full of veggies as well and was really a great way to wrap up a cool day.

Creamy Tortellini Parmesan Soup adapted from Closet Cooking

Ingredients
2 TBS butter
2 small onions, diced
1 TBS minced garlic
7 cups vegetable broth or chicken broth
3 medium zucchini, diced into bite sized pieces
2 14.5-oz cans diced tomatoes
1/3 cup flour
20-ounces cheese tortellini
1/4 cup shredded Parmesan
8-10 ounces fresh baby spinach
1 cup half and half
1 tsp Amore garlic paste
2 tsp Amore pesto paste
salt and pepper to taste (optional)

Directions

1. Melt the butter in a large soup pot over medium heat, add the onion and cook until tender, about 5-7 minutes. Add the minced garlic and cook until fragrant, about one more minute.
2. Add the broth and diced zucchini, bring to a low simmer and cook about 20 - 30 minutes or until zucchini is very tender.
3. Blend the flour into the diced tomatoes, and stir the tomato mixture into the soup, stirring briskly to combine evenly and thoroughly. Add in the tortellini and allow to cook until tender, about 10 minutes at a simmer. 
4. Add in half and half and Parmesan. Stir gently, allow cheese to melt. Add in the garlic and pesto paste along with the spinach until wilted. Taste, and adjust the seasonings as needed. Thin with a little extra broth or half and half if needed.