Description
A rich, vegetarian one-pot dish combining cheese-filled tortellini, sun-ripened tomatoes, and fresh spinach in a velvety cream sauce. Perfect for quick weeknight meals with minimal cleanup.
Ingredients
12 oz fresh cheese-stuffed tortellini
2 tbsp olive oil
3 cloves garlic, minced
1 medium onion, diced
2 cups crushed tomatoes (canned or fresh)
4 cups fresh spinach, chopped
1 cup heavy cream
Salt and black pepper to taste
1 tbsp dried basil or oregano
1/2 cup vegetarian Parmesan (optional)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat
Sauté garlic and onion until softened (3-4 minutes)
Add crushed tomatoes, basil/oregano, salt, and pepper; simmer for 5 minutes
Add chopped spinach and let wilt into the sauce
Stir in tortellini and heavy cream; cook gently until tortellini are heated through and sauce thickens (8-10 minutes)
Adjust seasoning and garnish with vegetarian Parmesan if desired
Serve immediately
Notes
Stir occasionally to prevent sticking
Fresh spinach works best; avoid overcooking to maintain texture
For a lighter version, substitute half the heavy cream with milk
Store leftovers in an airtight container for 2-3 days
Add steamed broccoli or zucchini for extra vegetables
- Prep Time: 10
- Cook Time: 15
- Category: Meals
- Method: Stovetop
- Cuisine: Italian-American