Creamy Tomato Basil Tortellini Skillet
A comforting and flavorful dish combining heavy cream, fresh basil, and hearty tortellini for a delightful weeknight meal.
Ingredients
Main Ingredients
- 20 ounces 20-ounce can of diced tomatoes Bursting with flavor
- 2 cloves 2 cloves of garlic Minced for aromatic warmth
- ½ cup ½ cup of heavy cream For that luscious texture
- 2 cups 2 cups of fresh baby spinach Adding a vibrant green crunch
- ½ cup ½ cup of fresh basil Fragrant and flavorful
- ½ cup ½ cup of grated Parmesan cheese Plus extra for serving
- ½ teaspoon ½ teaspoon of dried oregano To elevate the flavors
- 9 ounces 9 ounces of refrigerated cheese tortellini For a filling and comforting bite
- ½ cup ½ cup of vegetable broth For the perfect consistency
Instructions
Preparation
- Puree 14 ounces of diced tomatoes in a food processor until smooth.
- In a medium skillet over medium heat, combine the pureed tomatoes, minced garlic, and heavy cream. Bring to a gentle boil while stirring.
- Reduce heat to low and let simmer until sauce slightly thickens.
Cooking
- Increase heat back to medium and add spinach, basil, Parmesan cheese, oregano, tortellini, and remaining diced tomatoes along with their liquid.
- Stir well until spinach wilts into the sauce.
- Pour in vegetable broth, ensuring tortellini is submerged. Cook for 5 to 8 minutes until tortellini is heated through.
- Just before serving, sprinkle with additional Parmesan cheese.
Notes
To elevate flavors, use freshly grated Parmesan. Add red pepper flakes for heat or substitute fresh herbs. Consider alternatives like light cream or cashew blends for dietary adjustments.