Ingredients
Scale
- 20 oz refrigerated cheese tortellini
- 1 tbsp unsalted butter
- 1 tbsp olive oil (or oil from sun-dried tomatoes)
- 4 cloves garlic, minced
- 1.5 cups low-sodium chicken broth
- 1.5 cups heavy cream
- ½ cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- ¾ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Melt butter and sun-dried tomato oil in a large skillet over medium heat; add garlic and sauté until fragrant.
- Stir in oregano and red pepper flakes; cook for an additional 30 seconds.
- Add chicken broth and heavy cream; whisk together until combined and simmer gently.
- Mix in chopped sun-dried tomatoes, then add cheese tortellini, pressing down gently into the sauce.
- Cook tortellini according to package instructions until they float to the surface; stir occasionally.
- Lower heat; gradually add Parmesan cheese until melted and smooth; season with salt and pepper.
- Fold in fresh spinach until just wilted then remove from heat.
- Serve immediately, garnished with basil and extra Parmesan as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 490
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 86mg