Creamy Tomato and Spinach Tortellini
This 25-minute Creamy Tomato and Spinach Tortellini recipe delivers restaurant-worthy comfort in every forkful. With 21g of protein and ready in less time than takeout, this tortellini masterpiece strikes the perfect balance between indulgent and wholesome.
Equipment
- Large saucepan
Ingredients
- 20 ounces refrigerator cheese tortellini
- 2 tablespoons butter salted or unsalted
- 3 tablespoons all-purpose flour
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 15 ounce petite diced tomatoes canned
- 1 1/2 cups baby spinach leaves chopped
- 1/4 cup fresh basil leaves chopped
- 1/2 teaspoon dried oregano leaves
- Salt and freshly ground black pepper
- 1/2 cup freshly grated parmesan cheese plus more for serving
- crushed red pepper flakes for serving (optional)
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- In a large saucepan over medium heat, add butter and cook until melted. Whisk in flour.
- Add garlic and and onion powder and cook, stirring, for 30 seconds.
- Slowly pour in milk and cream, whisking as you pour and stirring until smooth. Cook, stirring constantly, until mixture begins to simmer.
- Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired.
- Add parmesan cheese and stir until melted.
- Remove from heat. Stir in cooked tortellini. Serve warm with extra parmesan sprinkled on top, and crushed red pepper, if desired.
Nutrition
Calories: 511kcalCarbohydrates: 54gProtein: 21gFat: 23gSaturated Fat: 12gCholesterol: 86mgSodium: 704mgPotassium: 361mgFiber: 5gSugar: 9gVitamin A: 1490IUVitamin C: 9.2mgCalcium: 347mgIron: 3.9mg
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