Creamy Tortellini Soup

Ingredients:

1 tablespoon oil

1 medium onion, minced

3-5 cloves garlic, minced

2 teaspoons dried basil or 1 tsp Italian seasoning, more to taste

Salt & Pepper

2 tablespoons flour

4 cup chicken stock or vegetable stock

1 15 oz can tomato sauce

1 small package tortellini

1 cup plain yogurt

5-6 ounces fresh spinach leaves

Instructions:

1. Heat oil in a large pot over medium-high heat. Add onion, garlic and dried basil. Cook, stirring frequently, until onions have become translucent, about 2-4 minutes; season with salt and pepper, to taste.

2.  Whisk in flour until lightly browned, about 1 minute.

3.  Add in chicken stock and tomato sauce, stirring well. Bring to a boil; reduce heat and simmer, stirring occasionally, about 10 minutes.

4.  Stir in tortellini; cover and cook until tender, about 4-5 minutes.

5.  Stir in spinach until wilted, about 1-2 minutes.

6.  Remove about 1 cup of soup and add it to the 1 cup of yogurt to temper it (warm it slightly).  Add this mixture back into the soup and (optional) add in 1 tablespoon sugar.  Stir well and serve immediately.