Tortellini spinach soup "The Soup"

Ingredients for 4 servings:

• 1 large onion(s)
• 1 tbsp basil, dried
• 4 garlic cloves
• 3 tbsp tomato paste
• 2 tbsp flour
• 1 ½ liters of broth
• 2 cans of tomatoes, chopped, approx. 400 g each
• 500 g tortellini (cheese tortellini), fresh from the refrigerated counter
• 500 g leaf spinach, frozen
• 100 g Parmesan, grated
• 200 g cream
• salt and pepper
• Olive oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

vegetarian

Dice the onion. Press or finely chop the garlic. Sauté the onion in olive oil until translucent. Add the garlic, basil, and tomato paste, dust with flour, and sauté over medium heat, stirring occasionally. Then vigorously stir in the broth and tomatoes and simmer over low heat for at least half an hour. Add the spinach and Parmesan cheese and bring to a boil briefly. Finally, add the cream and tortellini, heat through, and season with salt and pepper.