Instructions

1. 1

   Add olive oil, garlic, sun dried tomatoes (and their oil!), Italian seasoning and red pepper flakes to a heavy bottomed pot.

2. 2

   Cook for 3-4 minutes or until garlic is tender and fragrant.

3. 3

   Add flour and cook for 3 minutes to create a roux.

4. 4

   Add in the Pacific Vegetable Broth and bring to a boil. Let the mixture thicken for 3-5 minutes then add the tortellini and a pinch of salt and stir.

5. 5

   Turn the heat off and add in the heavy cream, parmigiano and spinach and stir once more until the spinach is wilted.

6. 6

   If it's too dry and you want it more saucy, add a little more chicken stock or even an extra splash of milk or heavy cream. You could even add 4oz of cream cheese if you wanted it extra creamy.

7. 7

   Season with salt and pepper to taste.