My family loves a good pasta dish and this spinach and tomato tortellini has been a hit the last few months. It is so creamy, flavorful, and is the perfect meal to make on a busy night. Doubling up this meal isn’t a problem if you have more guests, in our case…hungry boys after a volleyball game. This meal comes together in under 20 minutes, which is also quite helpful when you’re in a pinch of sorts. I hope you enjoy this as much as my family does!
Ingredients
- 2 tablespoon extra virgin olive oil
- 10 cloves garlic, minced
- 7 oz. sun dried tomatoes in oil
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes
- 2 tablespoon flour
- 2 cups chicken broth
- 20 oz Tortellini
- 3/4 cup heavy cream
- 6 oz. Fresh Spinach
- 1 cup Parmigiano, shredded
Prepare
- First, add olive oil, garlic, sun dried tomatoes (and their oil!), Italian seasoning and red pepper flakes to a heavy bottomed pot on medium.
- Cook for 3-4 minutes or until garlic is tender and fragrant.
- Add flour and cook for 3 minutes to create a roux.
- Add in the Pacific Vegetable Broth and bring to a boil. Let the mixture thicken for 3-5 minutes then add the tortellini and a pinch of salt and stir.
- Turn the heat off and add in the heavy cream, parmigiano and spinach and stir once more until the spinach is wilted.
- If it’s too dry and you want it more saucy, add a little more chicken stock or even an extra splash of milk or heavy cream. You could even add 4oz of cream cheese if you wanted it extra creamy.
- Season with salt and pepper to taste
