1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
red pepper flakes to taste (optional)
6 cups vegetable broth or chicken broth
1 small head cauliflower, cut into florets
8 ounces cheese tortellini
1 (8 ounce) jar sundried tomatoes, drained and 1/2 pureed and 1/2 sliced thinly
1/2 cup parmigiano reggiano (parmesan), grated
8 ounces spinach (optionally coarsely chopped)
1/4 cup basil, chopped (optional)
salt and pepper to taste
Step 1: Heat the oil in a large pan over medium-high heat, add the onion and cook until tender, about 5-7 minutes.
Step 2: Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Step 3: Add the broth cauliflower bring to a boil, reduce the heat and simmer covered until the cauliflower is tender about 10 minutes.
Step 4: Puree the cauliflower in a blender and return to pan. (Or use an immersion blender in the pan.)
Step 5: Add the tortellini along with the pureed and sliced sundried tomatoes and simmer until the tortellini is tender, about 5-7 minutes.
Step 6: Mix in the parmesan, spinach and basil and cook until the cheese has melted and the spinach and basil has wilted before seasoning with salt and pepper to taste and
Step 7: Tip: Use the oil from the sundried tomato jar in step one and save the remaining oil for use in other recipes because it is infused with the sundried tomato flavour!.