One-Pot Spinach and Ricotta Tortellini

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 pound fresh spinach and ricotta tortellini
• 2 cups fresh spinach, roughly chopped
• 2 cups chicken or vegetable broth
• 1 cup water
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and garlic, sauté until translucent, about 3 minutes.
3. 3 Stir in tortellini, broth, and water. Bring to a boil.
4. 4 Reduce heat to medium-low, cover, and simmer for 10 minutes or until tortellini is cooked through.
5. 5 Stir in fresh spinach until wilted.
6. 6 Remove from heat and stir in Parmesan and heavy cream until creamy.
7. 7 Season with salt and pepper to taste.
8. 8 Garnish with fresh basil or parsley before serving.

Equipment

• Large pot
• Wooden spoon

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Stir in sun-dried tomatoes for extra flavor.

Substitutions

• Substitute ricotta tortellini with three-cheese if preferred.
• Use almond milk for a lighter cream alternative.

Pairings

• Pairs well with a crisp white wine or a sparkling water with lemon.

Nutrition

Tips

• Use frozen spinach if fresh isn't available, just thaw and squeeze out excess moisture.
• For extra richness, add a swirl of butter before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk or broth to restore creaminess.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.

FAQ