Creamy Tuscan Tortellini with Spinach
Tuscan Tortellini Pasta with Spinach has cheese-filled tortellini, creamy homemade sauce, and surprises of sun-dried tomatoes, spinach, cherry tomatoes, herbs, and spices, in every bite.
Servings 6
Calories 418kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup white onion diced
- 2 tablespoon 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 cup heavy cream
- ½ cup grated parmesan cheese
- 20 ounce bag 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, onion and cook 2-3 minutes just until they soften, add in the garlic and cook another minute.
- Sprinkle in the flour and cook 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 and whisk until smooth.
- Add in the uncooked pasta and simmer on medium low for 4-5 minutes or until pasta is done.
- Fold in the spinach, basil and cherry tomatoes until combined.
- Serve and enjoy!
Video
Notes
I used fresh RAMA cheese tortellini which cooks for 4-5 minutes. If using dried tortellini cook the pasta first to al dente according to the pkg directions then add it to the sauce.
Frozen spinach can be used just thaw and squeeze out any extra water before adding it to the pasta.
Nutrition
Serving: 6servings | Calories: 418kcal | Carbohydrates: 37g | Protein: 21g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 902mg | Potassium: 554mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2121IU | Vitamin C: 14mg | Calcium: 280mg | Iron: 4mg
