Creamy Spinach Artichoke Soup

INGREDIENTS

2 tbsp

butter

1 14 ounce can

artichoke hearts, chopped

4 tsp

minced garlic

1 tbsp

flour

2 cups

chicken broth (or vegetable broth for vegetarian)

2 cups

baby spinach leaves, chopped

4 oz

cream cheese (tip: microwave the cream cheese for 25-20 seconds so it will melt in the soup more quickly)

2 cups

half and half (fat free or regular)

1 tsp

salt

12 oz

cooked tortellini (plain, or cheese, or spinach)

1/3 cup

shredded parmesan cheese, plus extra for topping