Description
A quick and easy one-pot pasta dish featuring creamy tortellini with spinach and tomatoes. Perfect for a weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (19 ounce) package refrigerated cheese tortellini
- 5 ounces fresh spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Stir in crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Add the tortellini and cook according to package directions, or until al dente, about 8-10 minutes.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Remove from heat and stir in the heavy cream and Parmesan cheese until the sauce is creamy and well combined.
- Serve immediately.
Notes
- For a spicier dish, add a pinch of red pepper flakes with the garlic.
- You can substitute other fresh greens like kale or Swiss chard for the spinach.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-American