INGREDIENTS
1
Basil, fresh
4
Carrots
4 cloves
Garlic
1
Onion, medium
2 cups
Spinach
14 1/2 oz
Tomatoes, canned fire roasted
1 15.5 ounce can
White beans
3 cups
Vegetable broth
9 oz
Cheese tortellini, refrigerated
1/4 tsp
Black pepper
1
Black pepper, freshly ground
3 tbsp
Flour
1 tbsp
Italian seasoning blend
1
Red pepper flakes
1/2 tsp
Salt
1 tbsp
Olive oil
2 tbsp
Butter
1 cup
Heavy cream
1
Parmesan cheese, grated