Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.1 tablespoon olive oil, 1 medium yellow onion
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Pour in the undrained can of diced tomatoes. Stir well to combine everything.2 cloves garlic, 1 (15 ounce) can diced tomatoes
- Bring the tomato mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for 5 minutes to allow the flavors to meld.
- Add the refrigerated cheese tortellini directly to the simmering tomato sauce. Stir gently to ensure the tortellini are submerged and not sticking together. Increase the heat slightly if needed to maintain a gentle simmer. Cook according to the tortellini package directions, typically 5-7 minutes, or until the tortellini are tender and plump.1 (9 ounce) package refrigerated cheese tortellini
- Once the tortellini are almost cooked, add the fresh spinach to the skillet, a handful at a time if necessary, stirring to help it wilt into the sauce. Continue stirring until all the spinach has wilted, which should only take a minute or two.4 cups fresh spinach
- Pour in the heavy cream and stir until the sauce becomes smooth and creamy.1/2 cup heavy cream
- Stir in the grated Parmesan cheese and dried Italian seasoning. Continue to stir until the Parmesan cheese is melted and incorporated into the sauce.1/4 cup grated Parmesan cheese, 1/4 teaspoon dried Italian seasoning
- Season the Creamy Spinach Tomato Tortellini generously with salt and freshly ground black pepper to taste. If you enjoy a little heat, add a pinch of red pepper flakes. Give it a final stir. Serve immediately, topped with extra grated Parmesan cheese if desired.to taste salt, to taste freshly ground black pepper, optional Red pepper flakes, 1/4 cup grated Parmesan cheese
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat or in the microwave at 50% power. Can be frozen for up to 2-3 months.
