Creamy Tomato Tortellini
A delicious creamy tomato tortellini dish packed with flavor, perfect for a quick meal.
Equipment
- large saucepan
Ingredients
Tortellini and Sauce Ingredients
- 20 ounces cheese tortellini (the refrigerated kind)
- 2 Tablespoons butter (salted or unsalted)
- 3 Tablespoons all-purpose flour
- 3 cloves garlic (minced)
- 1 teaspoon onion powder
- 1 ½ cups milk
- ½ cup heavy whipping cream
- 15 oz can petite diced tomatoes
- 1 ½ cups baby spinach leaves (chopped)
- ¼ cup fresh basil leaves (chopped)
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- ½ cup freshly grated parmesan cheese (plus more for serving)
- crushed red pepper flakes for serving (optional)
Instructions
Cooking 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 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.
Notes
Fresh Tomatoes Instead of Canned: Substitute 1 ½ cups diced tomatoes, and 1 cup of hot water that you used to boil the tortellini.
Nutrition
Serving: 1servingCalories: 468kcalCarbohydrates: 55gProtein: 21gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 68mgSodium: 722mgPotassium: 402mgFiber: 5gSugar: 10gVitamin A: 1270IUVitamin C: 10mgCalcium: 346mgIron: 4mg
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