Description
This creamy tortellini dish is packed with flavor from spinach, sun-dried tomatoes, and spices, making it a perfect weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup white onion (diced)
- 2 tablespoons minced garlic (about 5 cloves)
- ¼ cup flour
- 2 cups chicken broth (low sodium)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ½ cup sun-dried tomatoes (minced or julienned)
- 1 ¼ cups heavy cream
- ½ cup grated parmesan cheese
- 20 ounces cheese tortellini
- 2 cups spinach
- 2 basil leaves (chopped, about 2 tablespoons)
- 1 cup cherry tomatoes (halved)
Instructions
- Heat a large skillet on medium-high heat and add the olive oil, butter, and onion and cook for 2-3 minutes until they soften.
- Add in the garlic and cook for another minute.
- Sprinkle in the flour and cook for another minute.
- Whisk in the chicken broth, Italian seasoning, salt, red pepper flakes, and sun-dried tomatoes until smooth. Bring to a simmer.
- Reduce the heat to medium-low and add in the heavy cream and parmesan cheese, whisking until smooth.
- Add in the uncooked pasta and simmer on medium-low for 4-5 minutes or until the pasta is done.
- Fold in the spinach, basil, and cherry tomatoes until combined.
- Serve and enjoy!
Notes
- Feel free to substitute fresh basil with dried basil if needed.
- This dish can be easily doubled for a larger gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 100mg