Creamy Spinach and Artichoke Soup with Cheese Tortellini

3 tablespoons butter
1 cup of canned artichoke hearts, roughly chopped
4 garlic cloves, pressed through a garlic press
2 tablespoons flour
2 cups milk
2 cups chicken broth
4 ounces cream cheese softened and cubed
½ cup grated Parmesan cheese
? to ¼ teaspoon cayenne pepper, depending on how spicy you like it
½ teaspoon salt
10 ounces fresh cheese tortellini
1 cup fresh spinach chopped

YIELD: 6 servings

COURSE: Soups and Stews

CUISINE: American


  1. In a large pot, melt butter and saute artichoke hearts for 3-4 minutes over medium-high heat. Add garlic and sauté one more minute.
  2. Sprinkle flour over garlic and artichoke hearts, and saute for 1 minute stirring constantly.
  3. Pour milk, chicken broth, and cream cheese into the pot and bring to a gentle boil. Stirring frequently, allow the soup to gently boil until it is slightly thickened and the cream cheese has melted.
  4. Stir in Parmesan cheese, cayenne pepper, and salt.
  5. While the soup is still gently boiling, add cheese tortellini and cook for 6-7 minutes.
  6. Stir in chopped spinach and serve.