Recipe Details | Rick's Cooking School

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, chopped
• red pepper flakes to taste (optional)
• 6 cups vegetable broth or chicken broth
• 1 small head cauliflower, cut into florets
• 8 ounces cheese tortellini
• 1 (8 ounce) jar sundried tomatoes, drained and 1/2 pureed and 1/2 sliced thinly
• 1/2 cup parmigiano reggiano (parmesan), grated
• 8 ounces spinach (optionally coarsely chopped)
• 1/4 cup basil, chopped (optional)
• salt and pepper to taste