Spinach-Tomato Tortellini Soup

• 2 tablespoons butter or 2 teaspoons olive oil
• 1/2 cup shallot, chopped
• 1/2 cup sweet onion, chopped
• 1 tablespoon fresh garlic, minced
• 1 dash cayenne pepper
• 6 cups chicken broth (can use fat-free, less-sodium chicken broth if desired)
• 1 cup hot water
• 1 cup sun-dried tomato, julienne-cut and packed without oil
• 1/4 teaspoon crushed red pepper flakes
• 9 ounces fresh cheese tortellini
• 2 cups packed fresh Baby Spinach
• 6 -8 fresh basil leaves, coarsely chopped
• 1/2 cup asiago cheese, grated
• additional asiago cheese, grated (for sprinkling on top)
• salt, to taste (optional)
• fresh ground black pepper, to taste

1. In large Dutch oven over medium heat, melt butter.
2. Add the shallots, onion, garlic and cayenne pepper and saute until fragrant, about 2-3 minutes.
3. Add broth, water, tomatoes and crushed red pepper; cover and bring to a boil.
4. Add tortellini, spinach, basil and 1/2 cup Asiago cheese; simmer, uncovered, 5 minutes or until pasta is done.
5. Sprinkle with additional Asiago cheese.
6. Season with salt and pepper, to taste, if desired.
7. This makes 8 servings at 1 cup each.

butter, shallot, sweet onion, fresh garlic, cayenne pepper, chicken broth, water, tomato, red pepper, fresh cheese tortellini, spinach, basil, asiago cheese, cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/spinach-tomato-tortellini-soup-282992 (may not work)