Description
A rich and creamy dish featuring tender tortellini, vibrant tomatoes, and nutrient-packed spinach, all cooked in one pot for minimal cleanup.
Ingredients
Scale
- 12 oz cheese tortellini (fresh or frozen)
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup vegetable or chicken broth
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- ½ cup grated Parmesan cheese (plus extra for serving)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Start by heating the olive oil over medium heat in a large pot. Add the chopped onion and sauté for about 3-4 minutes, until softened.
- Toss in the minced garlic and stir for 30 seconds until fragrant.
- Add the canned diced tomatoes with juices, vegetable or chicken broth, and tortellini. Stir and bring to a gentle boil.
- Reduce the heat to low and let it simmer for about 5-7 minutes, stirring occasionally.
- Stir in the heavy cream and spinach, cooking for an additional 2-3 minutes until the spinach wilts.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Notes
Substitutions include using coconut cream for a vegan option or whole wheat tortellini for dietary flexibility. Be cautious not to burn the garlic while sautéing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg