Description
A quick and comforting one pot meal that’s ready in about 15 minutes, featuring cheesy tortellini in a creamy tomato sauce.
Ingredients
- Refrigerated cheese tortellini (about 18 to 20 ounces)
- Olive oil (1 tablespoon)
- Garlic (2 to 4 cloves, minced)
- Crushed tomatoes (1 can, 14 to 15 ounces)
- Broth (1 to 1.5 cups chicken or veggie broth)
- Heavy cream (1/2 cup, or more to taste)
- Italian seasoning (1 to 2 teaspoons)
- Salt and black pepper (to taste)
- Parmesan (a handful, optional but very recommended)
- Spinach (1 to 2 big handfuls, optional)
- Red pepper flakes (optional, if you like a little kick)
Instructions
- Add olive oil to a medium or large pot. Once it is warm, add the garlic and stir for about 20 to 30 seconds.
- Pour in the crushed tomatoes and broth. Stir in Italian seasoning, a pinch of salt, and pepper. Let it come to a light simmer.
- Add the tortellini straight into the pot. Stir so they are mostly covered. Simmer for about 4 to 6 minutes, stirring once or twice.
- Turn the heat down to low. Stir in the heavy cream. Add parmesan if using, and stir until melted in.
- If adding spinach, toss it in at the end and stir until it wilts, usually one minute. Taste the sauce and adjust salt, pepper, and maybe a pinch of red pepper flakes.
Notes
Use gentle heat once the cream goes in to avoid separation. Do not overcook the tortellini and adjust thickness with broth as needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg