Creamy Tuscan Tortellini

Ingredients

• 2 tbsp olive oil
• 2 tbsp oil from sun-dried tomatoes
• 6 garlic (minced)
• 1 tsp Italian seasoning
• 0.25 tsp red pepper flakes
• 0.5 cup sun-dried tomatoes (chopped)
• 0.25 cup white cooking wine
• 2 tbsp flour
• 2 tbsp butter
• 2 cup chicken broth
• 20 oz fresh cheese tortellini
• 0.5 cup heavy cream
• 1 cup Parmesan cheese (freshly grated)
• 2 cup fresh spinach
• 1 tbsp cream cheese
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Heat the olive oil and the oil from the sun-dried tomatoes in a large pot over medium heat.

2. 2

   Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for about 2 minutes, until fragrant.

3. 3

   Stir in the chopped sun-dried tomatoes, white cooking wine, and flour. Simmer for 1–2 minutes, stirring to combine.

4. 4

   Add the butter and stir until it has melted.

5. 5

   Slowly pour in the chicken broth, stirring as you add it, and bring the mixture to a gentle boil.

6. 6

   Add the fresh cheese tortellini and cook for 3–4 minutes, until tender.

7. 7

   Stir in the heavy cream, freshly grated Parmesan, fresh spinach, and cream cheese. Continue stirring until the sauce is creamy and the spinach has wilted.

8. 8

   Season with salt and pepper to taste. Serve immediately.

Notes

The description states that the dish takes about 15 minutes and uses one pot. The transcript also says to let the finished mixture simmer for two minutes, but the written instructions specify cooking the tortellini for 3–4 minutes and then stirring in the finishing ingredients; follow the written step order.

Nutrition per serving

• main
• pasta
• one-pot
• quick dinner
• weeknight meal
• Italian-inspired