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Required Equipment
- Large skillet
- Wooden spoon
Utilized Devices
Cooking Techniques
- sauteing
- simmering
Ingredients
- 15 mlOlive oil
- 120 gYellow onion — diced
- 9 gGarlic — minced
- 30 gTomato paste
- 2 gDried oregano
- 1 gRed pepper flakes
- 800 gCrushed tomatoes
- 240 mlVegetable broth
- 450 gRefrigerated cheese tortellini
- 120 mlHeavy cream
- 60 gBaby spinach
- 50 gGrated Parmesan
- 6 gKosher salt
- 1 gFreshly ground black pepper
- 6 gFresh basil — chopped
Instructions
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, 3 to 4 minutes.
Stir in the garlic, tomato paste, oregano, and red pepper flakes for 30 seconds.
Pour in the crushed tomatoes and broth. Season with salt and pepper and bring to a simmer.
Add the tortellini, cover, and simmer until tender, 5 to 6 minutes, stirring once.
Stir in the heavy cream, spinach, and Parmesan until the spinach wilts and the sauce is creamy.
Finish with basil and serve hot.
Chef Tips
- ⭐Use refrigerated tortellini for the quickest cook time.
- ⭐If the sauce is too thick, add a splash of broth before serving.
- ⭐Swap spinach for kale if you want extra bite.
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Nutritional Highlights
- ✓Comforting one-pan dinner
- ✓Spinach adds iron and vitamin A
- ✓Family-friendly vegetarian entrée
Dietary Notes
Compliant With
Allergens
- Contains gluten (tortellini)
- Contains dairy (cream, Parmesan, tortellini)
- Contains eggs (tortellini)
FAQ
Can I use frozen tortellini?
Yes—add 2 to 3 minutes to the simmer time and keep the skillet covered.
How do I store leftovers?
Refrigerate up to 3 days; reheat gently with a splash of broth to loosen the sauce.
Nutrition
| Calories | 520 |
| Protein | 20 g |
| Carbs | 55 g |
| Fat | 24 g |