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Cheese tortellini is the star of this dish. You need 9 oz (250g) of store-bought cheese tortellini. This pasta is soft and filled with creamy cheese. It cooks quickly, perfect for a one-pan meal. For freshness, we use: - 2 cups fresh spinach, roughly chopped - 1 can (14 oz) diced tomatoes with herbs - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Grated Parmesan cheese, for serving - Fresh basil leaves, for garnish The spinach adds color and nutrients. The diced tomatoes bring flavor and moisture. Garlic and Italian seasoning boost taste, while basil and Parmesan finish the dish beautifully. Liquid ingredients make the sauce rich and creamy. You will need: - 1 cup vegetable broth - 1/2 cup heavy cream - 1 tablespoon olive oil The broth adds depth, while the heavy cream creates a luscious sauce. The olive oil helps sauté the garlic and adds a hint of richness. These liquids work together to make the dish savory and satisfying. Start by heating a large skillet on medium heat. Add 1 tablespoon of olive oil. When the oil shimmers, toss in 2 minced garlic cloves. Sauté for about 1 minute. The garlic will smell great! Next, pour in one can of diced tomatoes, including all the juices. Add 1 cup of vegetable broth and stir with a wooden spoon. Mix it well to combine all flavors. Raise the heat slightly and let the mix simmer gently. Once it bubbles, add 9 ounces of cheese tortellini. Cook them according to the package instructions. This usually takes around 3 to 5 minutes. Stir occasionally to keep them from sticking to the pan. After the tortellini are tender, pour in 1/2 cup of heavy cream. Sprinkle in 1 teaspoon of Italian seasoning and stir gently. Let this simmer for another 2 to 3 minutes. The sauce will thicken and become creamy. Now, add 2 cups of roughly chopped spinach. Season with salt and pepper to taste. Cook for another 2 minutes until the spinach wilts. Finally, remove the skillet from heat. Serve hot with grated Parmesan cheese on top and fresh basil leaves for garnish. To boost flavor, use fresh herbs. Basil and parsley add great freshness. Try adding a pinch of red pepper flakes for heat. This gives a nice kick to your dish. You can also add a splash of balsamic vinegar for tang. It balances the richness of the cream. Cook tortellini in simmering broth for extra taste. Stir gently to keep them from sticking. Keep the heat moderate to avoid overcooking. Once the sauce thickens, taste it. Adjust salt and pepper as needed. This makes sure every bite is tasty. For a lovely presentation, serve in shallow bowls. Create a small well in the center. This showcases the colorful dish beautifully. Top with extra Parmesan and a fresh basil leaf. It looks great and invites everyone to dig in. {{image_4}} You can switch up the cheese tortellini if you want. Try using mushroom tortellini for a rich taste. If you prefer a lighter option, choose spinach tortellini. For a gluten-free option, use gluten-free tortellini. You can also add other veggies like zucchini or bell peppers for extra crunch and flavor. This dish can adapt to many diets. For a vegan version, use plant-based tortellini and swap heavy cream for coconut milk. You can replace the Parmesan cheese with nutritional yeast for a cheesy flavor without dairy. If you need a low-carb option, try cauliflower gnocchi instead of tortellini. Make this meal year-round by changing the ingredients with the seasons. In summer, add fresh tomatoes and basil for a bright taste. In fall, consider using butternut squash or kale for warmth. Winter can bring roasted vegetables like carrots or parsnips, adding heartiness to your dish. After enjoying your One-Pan Tomato Spinach Tortellini, you may have some leftovers. Store them in an airtight container. This helps keep the flavors fresh. Place the container in the fridge. Your dish will stay good for about three days. Reheating is quick and easy. Use a skillet over medium heat. Add a splash of vegetable broth or water. This keeps the sauce creamy. Stir often until it’s hot. You can also use a microwave. Heat in short bursts, stirring in between. Want to save some for later? You can freeze this meal! Let it cool completely first. Transfer it to a freezer-safe container. Seal it well to prevent freezer burn. It can last for up to three months in the freezer. To eat, thaw it overnight in the fridge. Then, reheat it as mentioned above. Yes, you can use frozen tortellini. Just add them directly to the skillet. Cook them for about 5-7 minutes longer than fresh tortellini. Check the package for exact cooking times. This way, you still enjoy that lovely, soft texture. You can use half-and-half or coconut milk as a substitute for heavy cream. For a lighter option, try using milk mixed with a bit of flour. This keeps your dish creamy without the extra fat. Just remember, each substitute may slightly change the taste. This dish stays fresh for about 3-4 days in the fridge. Store it in an airtight container. When you reheat it, add a splash of broth or cream to keep it creamy. This helps bring back the original flavor and texture. This blog post covered how to make a tasty dish with cheese tortellini. We looked at the key ingredients, including vegetables and liquids. Then, I shared step-by-step cooking methods for great results. I offered tips to enhance flavor and suggestions for different ingredients. Also, I included storage advice to keep your dish fresh. Cooking can be fun and easy. I hope you enjoy making this dish as much as I do!

One-Pan Tomato Spinach Tortellini

Experience the deliciousness of our One-Pan Tomato Spinach Tortellini! This quick and easy recipe combines creamy cheese tortellini with fresh spinach and flavorful tomatoes for a delightful meal in just 20 minutes. Perfect for busy weeknights, this dish is packed with flavor and nutrients that the whole family will love. Click through to explore the full recipe and savor every bite!
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Ingredients
  

9 oz (250g) cheese tortellini (store-bought)

2 cups fresh spinach, roughly chopped

1 can (14 oz) diced tomatoes with herbs

1 cup vegetable broth

1/2 cup heavy cream

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Grated Parmesan cheese, for serving

Fresh basil leaves, for garnish

Instructions
 

Begin by placing a large skillet over medium heat and adding the olive oil. Once the oil is shimmering, add the minced garlic and sauté for about 1 minute, allowing the fragrant aroma to fill your kitchen.

    Next, carefully pour in the can of diced tomatoes along with their juices, followed by the vegetable broth. Using a wooden spoon, stir the mixture thoroughly to ensure all the ingredients are well combined.

      Raise the heat slightly to bring the mix to a gentle simmer. Once bubbling, introduce the cheese tortellini, cooking them according to the package instructions, which typically takes around 3-5 minutes. Make sure to stir occasionally to prevent sticking.

        Once the tortellini are cooked to tender perfection, pour in the heavy cream and sprinkle in the Italian seasoning. Allow the mixture to simmer for an additional 2-3 minutes, stirring gently until the sauce thickens slightly and becomes creamy.

          Add the roughly chopped spinach to the skillet, seasoning with salt and pepper to taste. Cook for another 2 minutes, stirring until the spinach is wilted and heated through, integrating it into the dish.

            Remove the skillet from heat and serve the dish hot. For a beautiful finish, generously sprinkle grated Parmesan cheese on top and garnish with fresh basil leaves.

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

                - Presentation Tips: For an appealing presentation, serve the tortellini in shallow bowls, creating a small well in the center to showcase the colorful dish, topped with extra Parmesan and a basil leaf.