Quick Easy Creamy Tomato and Cheese Tortellini Soup

Step 1: Tortellini ... In a large soup pot; cook the tortellini in plenty of salted water, according to package directions (fresh or frozen thawed usually takes 5-7 minutes, if that) - I actually cook them just a minute shy; then transfer to a plate as you prepare the soup. I drizzle them with a little olive oil or you can use a non-stick spray; just so they don't stick together.

Step 2: Base ... In the same pot - pour out the water; and, add the olive oil and sun dried tomato oil, and bring to medium heat. Then, add the shallots (or onion), garlic, and red pepper flakes; and, saute for 2 minutes.

Step 3: Soup ... Add the soup (not diluted), sun dried tomatoes, broth (use the broth to rinse all the soup out of the cans), milk, half and half, Italian seasoning; and bring to medium heat. DO NOT let the soup boil, or it can break or curdle. Season lightly with salt and pepper. Go easy with the salt; you will be adding cheese - so, just a bit, you can always re-season later. Simmer on medium heat until everything is heated through, about 5 minutes.

Step 4: Finish ... Off the heat, slowly add the cheese, constantly stirring. Then, back on the heat; and, add the tortellini back in. Cook just until the tortellini are reheated (3 minutes). Add the basil, and season again - Only if needed; but, it should be fine.

Step 5: Serve and ENJOY! ... Add a handful of spinach to each bowl; and, ladle the hot soup over the top. Garnish with extra cheese if you want. And, on the side, I like some crusty bread. And, if the kids don't like spinach, don't worry ... just leave it out. A perfect lunch or light dinner.