Creamy Tuscan Tortellini
Cheese tortellini cooked in a creamy sauce with sun-dried tomatoes, Parmesan, and spinach.
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- 2 tbsp olive oil
- 2 tbsp oil from sun-dried tomatoes
- 6 garlic cloves, minced
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes
- ½ cup sun-dried tomatoes, chopped
- ¼ cup white cooking wine
- 2 tbsp flour
- 2 tbsp butter
- 2 cups chicken broth
- 20 oz fresh cheese tortellini
- ½ cup heavy cream
- 1 cup freshly grated parmesan
- 2 cups fresh spinach
- 1 tbsp cream cheese
- Salt and pepper, to taste
- 1Heat olive oil and sun-dried tomato oil in a large pot over medium heat.
- 2Add garlic, Italian seasoning, and red pepper flakes. Cook about 2 minutes until fragrant.
- 3Stir in sun-dried tomatoes, wine, and flour. Simmer 1–2 minutes.
- 4Add butter and stir until melted.
- 5Slowly pour in chicken broth and bring to a gentle boil.
- 6Add tortellini and cook 3–4 minutes until tender.
- 7Stir in heavy cream, parmesan, spinach, and cream cheese until creamy and spinach wilts.
- 8Season with salt and pepper and serve.
- The caption says this comes together in about 15 minutes and uses one pot.