One Pan Creamy Sun-Dried Tomato Tortellini
A quick and comforting one-pan dish of tortellini mixed with a creamy sauce, sun-dried tomatoes, and fresh spinach that brings warmth and ease to your dining table.
Ingredients
Main Ingredients
- 2 cups tortellini Use fresh or frozen cheese tortellini.
- 2 tablespoons olive oil Extra virgin olive oil adds rich flavor.
- 3 cloves garlic Fresh minced garlic is recommended.
- 3 cups chicken or vegetable broth Use low-sodium broth for a healthier option.
- 4 ounces cream cheese Can substitute with Greek yogurt.
- 1 cup sun-dried tomatoes Oil-packed for best flavor.
- 2 cups spinach Fresh spinach is preferred but frozen works too.
- ½ cup Parmesan cheese Grated; can substitue with nutritional yeast for dairy-free.
- to taste seasonings Italian seasoning, salt, and pepper.
Instructions
Cooking Steps
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté until fragrant.
- Stir in 3 cups of chicken or vegetable broth, bringing to a gentle simmer. Add in 2 cups of tortellini and cook according to package directions, usually 3-5 minutes.
- Reduce heat and stir in 4 ounces of cream cheese until melted and creamy.
- Toss in 1 cup of chopped sun-dried tomatoes and 2 cups of fresh spinach, cooking until the spinach wilts.
- Stir in ½ cup of grated Parmesan cheese and season with Italian seasoning, salt, and pepper to taste. Mix well to combine all flavors.
- Serve hot, garnished with extra Parmesan if desired, alongside crusty bread.
Notes
Allow leftovers to cool and store in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months.