Ingredients
Scale
- 1 package (9 oz) of refrigerated or frozen tortellini (cheese or spinach-and-cheese)
- 1 can (14 oz) of diced tomatoes with basil, garlic, and oregano
- 1 cup of heavy cream or half-and-half
- 2 cups of vegetable or chicken broth
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 cup of fresh spinach leaves (optional)
- 1/2 teaspoon of red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in diced tomatoes with juice and the broth. Stir and bring to a simmer. Cook for 5 minutes to meld flavors.
- Add the tortellini to the skillet, stirring to coat with the tomato mixture. Pour in the heavy cream and stir again. Cover and cook for 8-10 minutes until tortellini are tender and sauce is slightly thickened.
- Stir in fresh spinach leaves until wilted. Season with salt, pepper, and red pepper flakes to taste. Garnish with Parmesan cheese and fresh herbs before serving.
Notes
- Use fresh tortellini for enhanced flavor and texture.
- Feel free to add vegetables like bell peppers or mushrooms for extra nutrition.
- Adjust spice level with red pepper flakes according to preference.
- You can substitute different cheeses such as mozzarella or asiago for a variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 75mg