One-Pot Creamy Tomato Spinach Tortellini

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8 oz cheese-filled tortellini
• 2 cups fresh spinach, roughly chopped
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add crushed tomatoes, broth, heavy cream, basil, oregano, salt, and pepper. Bring to a gentle simmer.
4. 4 Gently drop in the tortellini, ensuring it's submerged in the sauce. Cook according to package instructions, usually about 8-10 minutes.
5. 5 Stir in the spinach and cook until wilted, about 2 minutes.
6. 6 Remove from heat and stir in Parmesan cheese until melted.
7. 7 Serve hot and enjoy!

Equipment

• Large pot with lid

Variations

• Add grilled chicken or shrimp for extra protein.
• Use whole wheat tortellini for a fiber boost.

Substitutions

• Substitute spinach with kale or arugula for a different flavor profile.
• Use diced tomatoes if crushed aren't available.

Pairings

• Pairs well with a crisp Pinot Grigio.
• A side of crusty bread complements the dish beautifully.

Nutrition

Tips

• For a dairy-free version, substitute coconut milk for heavy cream and omit Parmesan.
• Add a dash of red pepper flakes for a hint of spice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove with a splash of milk to restore creaminess.

Serving Suggestions

• A sprinkle of fresh basil and a drizzle of olive oil for garnish.
• Serve with a side of garlic bread or a fresh garden salad.

FAQ