Quick Cheese Tortellini Dinner
This quick and easy recipe features tender cheese tortellini tossed in a flavorful tomato cream sauce, perfect for a weeknight meal. It comes together in less than 30 minutes for a delicious and satisfying dinner.
Equipment
- Large pot
- Large skillet or deep pan
Ingredients
Main Ingredients
- 1 package fresh cheese tortellini (19-ounce)
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 can diced tomatoes (14.5-ounce), undrained
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth or chicken broth
- 1/4 cup heavy cream
- 2 cups fresh spinach packed (optional)
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/4 cup fresh basil chopped (optional, for garnish)
- Salt and black pepper to taste
Instructions
Cooking Steps
- Bring a large pot of salted water to a boil, then cook the fresh cheese tortellini according to package directions (2-3 minutes) until al dente and drain.
- While the tortellini cooks, heat olive oil in a large skillet over medium heat and sauté minced garlic for about 30 seconds until fragrant.
- Stir in diced tomatoes with their juice and tomato paste, cooking for 2-3 minutes to meld flavors.
- Pour in vegetable or chicken broth and heavy cream, bring to a gentle simmer, then reduce heat and cook for 2 minutes to thicken.
- Add cooked tortellini and fresh spinach (if using) to the sauce, stirring until spinach wilts and tortellini is coated.
- Stir in grated Parmesan cheese until melted and smooth, then season with salt and black pepper to taste.
- Serve immediately, garnished with fresh basil or more Parmesan cheese if desired.
Notes
This recipe is easily adaptable. Feel free to add other vegetables like bell peppers or mushrooms, or a pinch of red pepper flakes for a little heat. For a richer sauce, use full-fat heavy cream. 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.