Classic Tuscan Tortellini with Sun-Dried Tomatoes – Creamy and Bold
Indulge in this creamy and bold Tuscan tortellini dish, featuring sun-dried tomatoes, fresh spinach, and rich Parmesan cheese. A truly satisfying meal that comes together quickly.
Equipment
- Large pot
- Large skillet or Dutch oven
Ingredients
Main Ingredients
- 20 ounces fresh or frozen cheese tortellini
- 1/2 cup sun-dried tomatoes in oil, drained and chopped reserve 1-2 tablespoons of oil
- 3-4 cloves garlic, minced
- 1 cup chicken broth or vegetable broth for vegetarian
- 1 cup heavy cream
- 5 ounces fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/4 cup fresh basil, chopped for garnish
- 1 tablespoon olive oil if not using reserved sun-dried tomato oil
- Salt to taste (e.g., 1/2 teaspoon)
- Black pepper to taste (e.g., 1/4 teaspoon)
Instructions
Cooking Steps
- Cook tortellini in salted boiling water according to package directions until al dente, then drain and reserve 1/2 cup pasta water.
- Heat olive oil or reserved sun-dried tomato oil in a large skillet over medium heat, then sauté minced garlic for about 1 minute until fragrant.
- Stir in chopped sun-dried tomatoes and cook for 2-3 minutes to release flavors and soften.
- Pour in chicken broth, bring to a simmer, then reduce heat to low and stir in heavy cream; warm gently for 2-3 minutes ohne boiling vigorously.
- Add fresh spinach to the sauce, stirring until wilted, then add cooked tortellini and grated Parmesan cheese; toss to coat and adjust thickness with reserved pasta water if needed.
- Season with salt and black pepper to taste, and garnish generously with fresh basil before serving.
Notes
For extra flavor, consider toasting the sun-dried tomatoes lightly before adding them to the sauce. This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.