One Pot Creamy Tomato Spinach Tortellini
Make this simple, flavorful tortellini dish using only one pot for easy cleanup. It features a creamy tomato sauce with fresh spinach.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (19 ounce) package refrigerated cheese tortellini
- 4 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the diced tomatoes (with juice), vegetable broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- Add the refrigerated tortellini to the simmering liquid. Cook according to package directions, usually about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Stir in the fresh spinach until it wilts completely into the sauce, about 2 minutes.
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
- Serve immediately.
Notes
- If you prefer a thicker sauce, allow the mixture to simmer uncovered for an extra 3 to 5 minutes before adding the cream.
- Use frozen tortellini if fresh is unavailable; adjust cooking time as needed.
- For a richer flavor, substitute half the vegetable broth with chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 4
- Protein: 18
- Cholesterol: 60
