INGREDIENTS
6 cups
vegetable or chicken broth
1 9 ounce package
refrigerated 3-cheese tortellini
1/2 cup
oil-packed sun dried tomatoes, drained and sliced
1 15 ounce can
garbanzo beans, rinsed and rained
8 oz
frozen artichoke hearts (about 2 cups), thawed
1/2 cup
half and half
1/4 tsp
red pepper flakes
2 cups
spinach
Parmesan cheese for garnish