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- 12 oz fresh or frozen cheese tortellini - 1 cup sun-dried tomatoes, chopped (oil-packed for added flavor) - 2 cups fresh spinach - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream - 1 tablespoon olive oil - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional for some heat) - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish (optional) Each ingredient plays a key role in making this dish special. Cheese tortellini gives a creamy bite. Sun-dried tomatoes add a sweet and tangy flavor. Fresh spinach brings a pop of color and nutrition. Garlic adds warmth and depth. You can choose fresh or frozen tortellini. Both work well in this recipe. I often use oil-packed sun-dried tomatoes. They enhance the taste and aroma greatly. Fresh spinach wilts quickly and adds great color. For the liquids, vegetable broth and heavy cream create a rich sauce. The broth adds a savory base, while the cream adds smoothness. The seasonings round out the dish. Olive oil smoothens the garlic. Dried basil provides an herby note. Red pepper flakes add a hint of heat, but you can skip them if you prefer. Salt and pepper help balance all the flavors. Topping with grated Parmesan cheese adds a salty kick. Fresh basil leaves on top brighten each serving. Start by heating one tablespoon of olive oil in a large pot over medium heat. Add three minced garlic cloves. Sauté them for about one minute. You want the garlic fragrant, not browned. Next, stir in one cup of chopped sun-dried tomatoes. Cook this mix for two minutes. This step builds a strong flavor base for your dish. Now, add one cup of vegetable broth and one cup of heavy cream to your pot. Stir well to combine all the flavors. Bring this mixture to a gentle simmer. Once it simmers, add twelve ounces of tortellini. If you're using fresh tortellini, cook it for five to seven minutes. If you chose frozen tortellini, it will need about ten to twelve minutes. Stir occasionally to prevent sticking. When the tortellini is almost cooked, it's time to add two cups of fresh spinach. Also, add one teaspoon of dried basil and half a teaspoon of red pepper flakes, if you like some heat. Stir everything until the spinach wilts, which takes about two minutes. Season with salt and pepper to taste. Remove the pot from the heat. Serve hot, topped with grated Parmesan cheese and fresh basil leaves for a lovely finish. Enjoy your creamy, flavorful dish! Choosing the right tortellini Use fresh cheese tortellini for the best taste. Frozen tortellini works too. It just takes a bit longer to cook. Fresh tortellini gives a soft, tender bite. Always check the package for cooking times. Best type of sun-dried tomatoes I recommend using oil-packed sun-dried tomatoes. They add rich flavor and moisture. If you use dry ones, soak them in warm water first. This helps them soften and release their taste. Optional ingredients for extra zest You can add lemon zest for a bright kick. A splash of balsamic vinegar works great too. Try adding olives or artichokes for more depth. Experiment with flavors to find what you like best. Adjusting spice levels with red pepper flakes If you want a little heat, add red pepper flakes. Start with half a teaspoon. You can always add more if you want it spicier. It gives the dish a nice warmth without overpowering it. Importance of stirring Stir the pot often while cooking. This keeps the ingredients from sticking. It also helps mix the flavors well. Good stirring makes a big difference in taste and texture. Timing for adding ingredients Add the spinach near the end of cooking. It wilts quickly and keeps its bright color. Add it just a minute or two before serving. This ensures it stays fresh and flavorful. {{image_2}} You can switch out the tortellini for a few options. Try using gnocchi or even pasta shapes like fusilli or penne. These swaps keep the dish tasty and fun. For greens, you might want to try kale or Swiss chard. Both add a great texture and flavor. You can also toss in bell peppers or zucchini for more color and crunch. To make this dish dairy-free, replace heavy cream with coconut milk or cashew cream. Both keep the creaminess you want without dairy. If you're looking for gluten-free options, you can find gluten-free tortellini at many stores. Just cook it as directed on the package. This dish works great as a side. Serve it alongside grilled chicken or fish for a balanced meal. You can also pair it with a fresh salad or crusty bread. A simple green salad with lemon vinaigrette complements the flavors nicely. After enjoying your One-Pot Sun-Dried Tomato Spinach Tortellini, store any leftovers in an airtight container. This helps keep the flavors fresh. Place the container in the fridge. The dish lasts about 3 to 4 days in the fridge. If you want to save some for later, freezing is a great option. Let the dish cool completely before putting it in a freezer-safe container. Seal it tightly to prevent freezer burn. You can freeze it for up to 2 months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Add a splash of cream to bring back its creamy goodness. Check for signs of spoilage before eating leftovers. If it looks off or smells strange, it’s best to toss it. When reheating, do so gently to maintain texture. Heat it on low, stirring often, until warmed through. This keeps the tortellini from getting mushy and helps the flavors shine. Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just thaw it and squeeze out extra water. Add it to the pot when you add the tortellini. It saves time and still tastes great. How do I make this recipe vegan? To make this dish vegan, swap heavy cream with coconut milk or a nut-based cream. Use vegan tortellini and vegetable broth. This keeps the flavor rich without dairy. What can I substitute for heavy cream? You can use half-and-half, coconut milk, or cashew cream. Each adds a different taste. Choose what fits your diet and flavor preference. Can I use stuffed tortellini instead of cheese? Absolutely! Stuffed tortellini adds extra flavor. Just adjust cooking time based on the type you choose. Follow the package instructions for best results. What’s the best cooking time for frozen tortellini? Frozen tortellini usually takes about 10-12 minutes to cook. Make sure you stir occasionally for even cooking. Check the package for specific times. Can I make this dish in advance? Yes, you can prepare this meal ahead of time. Cook it, let it cool, and store it in the fridge. Reheat it on the stove or microwave when ready to serve. How can I thicken the sauce? To thicken the sauce, let it simmer longer. You can also add a bit of cornstarch mixed with water. This makes the sauce creamy and rich, perfect for coating the tortellini. This blog post covered a delightful cheese tortellini dish. We explored main ingredients like tortellini, sun-dried tomatoes, and spinach. You learned step-by-step instructions and useful tips to enhance flavor. I also shared variations for dietary needs and easy storage methods. Enjoy creating your own version of this recipe. Experiment with ingredients to make it your own. Happy cooking!

One-Pot Sun-Dried Tomato Spinach Tortellini

Discover the delightful flavors of our One-Pot Sun-Dried Tomato Spinach Tortellini recipe! This creamy dish combines cheese tortellini, sun-dried tomatoes, and fresh spinach for a quick and satisfying meal. Perfect for busy nights, all you need is 20 minutes to create a delicious dinner that everyone will love. Click through to explore this easy recipe and bring a taste of Italy to your kitchen tonight!
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Ingredients
  

12 oz fresh or frozen cheese tortellini

1 cup sun-dried tomatoes, chopped (oil-packed for added flavor)

2 cups fresh spinach

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream

1 tablespoon olive oil

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional for some heat)

Salt and pepper to taste

Grated Parmesan cheese for serving

Fresh basil leaves for garnish (optional)

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

    Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to allow the flavors to meld.

      Add the vegetable broth and heavy cream to the pot, stirring well to combine. Bring the mixture to a gentle simmer.

        Once simmering, add the tortellini and cook according to package instructions, stirring occasionally, typically about 5-7 minutes for fresh or 10-12 minutes for frozen tortellini.

          When the tortellini is nearly cooked, add the fresh spinach, dried basil, and red pepper flakes (if using). Stir until the spinach has wilted, about 2 minutes.

            Season with salt and pepper to taste, and remove from heat.

              Serve hot, topped with grated Parmesan cheese and fresh basil leaves for an extra pop of flavor.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4