Cheese tortellini simmered in tomato cream sauce with spinach—creamy, hearty, and ready in 30 minutes.
# Components:
→ Pasta & Dairy
01 - 18 oz fresh cheese tortellini
02 - 1/2 cup heavy cream
03 - 1/2 cup grated Parmesan cheese
→ Vegetables
04 - 1 tbsp olive oil
05 - 1 small yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 14 oz canned crushed tomatoes
08 - 3 cups fresh baby spinach
→ Seasonings
09 - 1 tsp dried Italian herbs
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp freshly ground black pepper
12 - Pinch of red pepper flakes (optional)
→ Liquids
13 - 1 cup vegetable broth
# Directions:
01 - Heat olive oil in a substantial, deep skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until it becomes tender and translucent.
02 - Incorporate the minced garlic and continue to cook for an additional 1 minute until its aroma becomes pronounced.
03 - Pour in the crushed tomatoes, vegetable broth, Italian herbs, salt, pepper, and red pepper flakes (if you are using them). Bring the mixture to a gentle simmer.
04 - Introduce the fresh cheese tortellini directly into the simmering sauce. Stir carefully to avoid sticking and allow it to simmer uncovered for 6–8 minutes, or until the tortellini reach a perfectly just-tender state.
05 - Reduce the heat to low. Pour in the heavy cream and stir thoroughly until well combined. Let it simmer for 2 minutes to heat through without boiling.
06 - Add the fresh baby spinach to the skillet. Cook for 1–2 minutes, stirring occasionally, until the spinach has wilted into the sauce.
07 - Stir in the grated Parmesan cheese until it melts into the sauce, creating a creamy consistency. Adjust the seasoning as needed to enhance the flavors. Serve immediately, optionally garnished with additional Parmesan cheese and fresh herbs.
