Tuscan Tortellini Pasta with Spinach

Your whole family will enjoy a large bowl of this pasta dinner served with some Ciabatta Garlic Bread.

• Olive oil: Extra virgin is what I use.
• Butter: Either salted and unsalted is fine
•  Heavy cream: Half n half can be used and whole milk in a pinch it just may not be as creamy.
• Grated parmesan cheese: Fresh grated or shredded works.
• Vegetables: White onion, sun-dried tomatoes, fresh or frozen spinach, and cherry tomatoes.
• Herbs and spices: minced garlic, Italian seasoning, salt, red pepper flakes, and fresh basil leaves
• Flour: Helps to thicken the sauce.
• Chicken broth: Low-sodium broth is the best option
• Cheese tortellini: You can use fresh, frozen, or dried.

• Step 1: In a large skillet, add the olive oil, butter, and onion. Cook until everything softens. Add garlic and cook a bit longer.
• Step 2: Add flour and cook, be sure to stir.

Easy Recipe Tips and Variations

• Add some grilled chicken breast, mild Italian sausage, or shrimp to this pasta dish to add protein. It would be similar to my Tuscan Grilled Chicken Pasta that I mentioned earlier in the post.
• I used the simple cheese-filled tortellini, but you can swap it out for flavored tortellini like a spinach tortellini, which would complement the spinach in the sauce already.
• For even more creaminess, use grated fresh Parmesan cheese instead of the stuff in a jar.

Any leftovers of this easy tortellini recipe should be stored in an airtight container and refrigerated for up to 4 days. Freezing isn’t ideal, as the sauce will usually break while thawing and reheating. The texture of the tortellini may change as well as the sauce texture.

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.

Prep Time10minutes mins

Cook Time15minutes mins

Servings6

Calories418

Equipment

• 1 12 inch skillet

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!

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: 6servingsCalories: 418kcalCarbohydrates: 37gProtein: 21gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 111mgSodium: 902mgPotassium: 554mgFiber: 6gSugar: 10gVitamin A: 2121IUVitamin C: 14mgCalcium: 280mgIron: 4mg