Melt butter over medium heat in a large (3 quart) saucepan.
Add onion and cook until it’s translucent.
Stir in the Finlandia Black Garlic Creamy Gourmet Cheese until it is smooth.
Gradually add the chicken stock, stirring until it’s well incorporated.
Place the tortellini in the pot, cover and reduce heat to a simmer. Cook for about 5 minutes, or until tortellini is al dente.
Stir in the cream and Parmesan cheese; heat through.
Add the spinach and cook just until the spinach wilts.
Season with salt and pepper.
Recipe by Judith Hannemann