Creamy Tomato Basil Tortellini Skillet
This creamy tortellini with spinach and tomatoes is made in under 30 minutes!
Servings: 5
Ingredients
- 1 (20 ounce) can diced tomatoes
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup fresh basil
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/2 teaspoon dried oregano
- 9 ounces refrigerated cheese tortellini
- 1/2 cup vegetable broth
Instructions
- Puree some of the tomatoes (14 oz) in a food processor until smooth.
- In a medium skillet over medium heat, add pureed tomatoes, garlic and heavy cream. Bring to a boil and stir. Reduce heat to low simmer and stir until slightly thickened.
- Increase heat to medium. Add spinach, basil, Parmesan cheese, oregano, tortellini and remaining tomatoes (including liquid) to the skillet. Stir until spinach is wilted. Add vegetable broth and press the tortellini below the liquid (if needed added a bit more cream or broth). Cook until the tortellini is warmed through, about 5 to 8 minutes.
- Sprinkle with additional Parmesan cheese and enjoy!
Notes
STORAGE: Store leftovers in a sealed container in the fridge for up to 3 days. To freeze, allow the pasta to cool, then transfer to a freezer safe container and store in the freezer for up to 2 months. Thaw and reheat before serving.
Nutrition
Calories: 261kcal | Carbohydrates: 23g | Protein: 8.6g | Fat: 13.9g | Saturated Fat: 8.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3.4g | Cholesterol: 49.7mg | Sodium: 947mg | Potassium: 340mg | Fiber: 1.5g | Sugar: 5.8g | Vitamin A: 905IU | Vitamin C: 10.5mg | Calcium: 200mg | Iron: 1.9mg