Creamy Tomato Basil Tortellini Skillet
A delightful one-pan meal featuring cheesy tortellini in a rich and creamy tomato sauce with fresh basil and spinach.
Ingredients
For the sauce
- 20 ounces can diced tomatoes
- 2 cloves garlic, minced Provides aromatic depth and flavor
- 1/2 cup heavy cream For a luscious, velvety texture
- 1/2 cup vegetable broth To add moisture
Main ingredients
- 2 cups fresh baby spinach For nutritional goodness
- 1/2 cup fresh basil Offers a refreshing, fragrant note
- 1/2 cup grated Parmesan cheese Enhances the dish with creaminess and richness
- 9 ounces refrigerated cheese tortellini Provides a delightful cheesy surprise
- 1/2 teaspoon dried oregano Gives an earthy balance to the flavors
- 14 ounces additional diced tomatoes To be used in the sauce
Instructions
Preparation
- Purée 14 ounces of the diced tomatoes in a food processor until smooth.
- In a medium skillet over medium heat, add the pureed tomatoes along with the minced garlic and heavy cream.
- Bring the mixture to a gentle boil, stirring occasionally.
Cooking
- Reduce the heat to a low simmer and allow the sauce to thicken slightly, stirring until you achieve the desired consistency.
- Increase the heat back to medium and introduce the baby spinach, fresh basil, grated Parmesan, dried oregano, and the remaining 20 ounces of diced tomatoes including their liquid.
- Stir until the spinach wilts.
- Incorporate the refrigerated tortellini, pressing it down into the sauce, followed by the vegetable broth.
- Cook for about 5 to 8 minutes until the tortellini is heated through.
- For a finishing touch, sprinkle additional Parmesan on top, and enjoy your delightful dish.
Notes
If desired, roast the garlic before adding it to enhance the flavor. Experiment with other vegetables like mushrooms or zucchini. For a creamier sauce, substitute half of the heavy cream with cream cheese or a non-dairy alternative.