Recipe

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and salt, cooking until softened (about 5-6 minutes).
2. Stir in the garlic and cook for an additional minute. Add tomato paste and bouillon concentrate and cook down until it is a shade darker, about 2 minutes more.
3. Pour in a little of the broth. Stir it in to loosen up the tomato paste and prevent lumps, then add remaining broth. Add black pepper and red pepper flakes and bring to a simmer.
4. Add the tortellini, cover and cook for about 7-9 minutes on medium-high heat, or until tender.
5. Stir in the heavy cream and spinach. Cook for another 2-3 minutes until the spinach wilts. Turn off the heat and stir in parmesan cheese to melt. Top individual bowls with more red pepper flakes and parmesan, if desired.