Creamy Spinach Tomato Tortellini
Velvety cheese tortellini simmered in a luscious sauce of fresh tomatoes, baby spinach, and herbs. A quick, family-friendly meal with a vibrant medley of flavors and colors, ready in under an hour.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
12 oz cheese-filled tortellini
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
2 cups fresh baby spinach
1 (28 oz) can diced tomatoes
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1 tsp dried basil or fresh oregano
Instructions
Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente; drain and set aside.
Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent. Stir in garlic and cook 1 minute until fragrant.
Add diced tomatoes, salt, pepper, and herbs. Simmer 10 minutes until slightly thickened.
Stir in baby spinach and cook until wilting. Reduce heat and pour in heavy cream. Cook 2-3 minutes until sauce emulsifies.
Add drained tortellini to the skillet and toss to coat. Finish with Parmesan cheese and simmer 2-3 minutes until heated through.
Notes
Vegetarian version: Omit Parmesan or use vegan alternative
Dairy-free option: Substitute cream with full-fat coconut milk and omit cheese
Storage: Refrigerate leftovers up to 3 days
Serving suggestion: Top with fresh basil leaves and extra Parmesan
Find it online: https://cookingwithramsay.com/creamy-spinach-tomato-tortellini/