Cozy Creamy Tortellini with Tomatoes for Comforting Nights

This Cozy Creamy Tortellini with Tomatoes is a quick and easy meal perfect for busy weeknights, ready in just 30 minutes!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 portions

Course: Dinner

Cuisine: Italian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Olive or Avocado Oil Adds healthy fats for sautéing the aromatics beautifully.
1 medium Shallot Provides a mild onion flavor that enhances the overall sauce.
2 cloves Garlic Infuses depth and robust flavor; fresh garlic is the best choice.
2 cups Cherry or Grape Tomatoes These juicy gems bring both sweetness and acidity.
1 cup Roasted Red Peppers Adds a delicious, sweet, and smoky element to the dish.
2 tablespoons Tomato Paste Intensifies the tomato flavor for a rich sauce.
1 teaspoon Salt Enhances the overall flavors, bringing everything together.
1 teaspoon Dried Basil Offers lovely herbal notes that complement the sauce.
1 teaspoon Italian Seasoning This blend of herbs boosts the flavor profile beautifully.
1 teaspoon Black Pepper Adds a touch of mild heat and enhances flavor depth.
1 cup Heavy Cream Creates a luscious creaminess that envelops the tortellini.
½ cup Parmesan Cheese Imparts a delectable nutty flavor to the overall dish.
2 cups Chopped Spinach Adds vibrant color and loads of nutrition.

For the Tortellini

2 cups Cooked Cheese Tortellini The heart of this dish; substitute with veggie or meat-filled tortellini for variations.

Equipment

Large skillet

Method

Preparation Steps

In a large skillet, heat 2 tablespoons of olive or avocado oil over medium heat for about 2 minutes until shimmering.
Add finely chopped shallots and minced garlic to the skillet, cooking for 3 minutes or until fragrant and translucent.
Introduce 2 cups of halved cherry or grape tomatoes to the pan, sautéing for about 10 minutes until they begin to burst.
Next, stir in 1 cup of chopped roasted red peppers, 2 tablespoons of tomato paste, 1 teaspoon of dried basil, and 1 teaspoon of Italian seasoning.
Pour in 1 cup of heavy cream, stirring continuously as the mixture simmers over low heat for about 5 minutes.
Gently fold in 2 cups of cooked cheese tortellini and 2 cups of chopped spinach, stirring for 2-3 minutes.
Sprinkle in ½ cup of grated Parmesan cheese, stirring until melted and fully incorporated.
Serve the dish warm, garnished with extra Parmesan cheese and fresh basil leaves.

Nutrition

Serving: 1portionCalories: 500kcalCarbohydrates: 30gProtein: 15gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze the dish without spinach for up to 2 months.

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