Spinach and Artichoke Dip Tortellini Soup

INGREDIENTS

2 tbsp

butter

onion, diced

2 cloves

garlic, chopped

2 tbsp

flour (rice flour for gluten free)

4 cups

vegetable broth or chicken broth

1 14 ounce can

artichoke hearts, coarsely chopped

8 oz

cheese tortellini (gluten free for gluten free)

4 oz

low fat cream cheese, room temperature

1/2 cup

parmigiano reggiano (parmesan), grated

8 oz

spinach, coarsely chopped

1 cup

milk or cream

salt and pepper

cayenne to taste (optional)