Tuscan Tortellini Spinach (Printable Recipe Version)

Tortellini, spinach, and tomatoes get cozy in a rich, cheesy sauce for a totally crave-worthy meal.

# Ingredients You’ll Need:

→ Main stuff

01 - 1 cup cherry tomatoes, halved
02 - 2 fresh basil leaves, chopped (about 2 tablespoons)
03 - 2 cups fresh spinach
04 - 570 g cheese tortellini
05 - 50 g Parmesan cheese, grated fresh
06 - 300 ml cream
07 - 120 g sun-dried tomatoes, sliced small
08 - 0.5 teaspoon chili flakes
09 - 1 teaspoon salt
10 - 1 teaspoon Italian herbs
11 - 480 ml low-salt chicken broth
12 - 60 g flour
13 - 2 tablespoons garlic, minced (about 5 cloves)
14 - 1 cup white onion, diced
15 - 2 tablespoons butter
16 - 1 tablespoon olive oil

# Steps to Make It:

01 - Go ahead and get it onto plates right away. Dig in and enjoy.
02 - Now toss in the spinach, basil, and cherry tomatoes. Mix gently so the spinach wilts and everything is spread out.
03 - Put the uncooked cheese tortellini right into the sauce. Let it simmer gently for 4 to 5 minutes—you're going for that perfect al dente bite.
04 - Turn the heat down a bit. Add in the cream and grated Parmesan, stirring until it goes silky and smooth.
05 - Stir in the chicken broth, sun-dried tomatoes, chili flakes, Italian herbs, and salt. Make sure it’s well mixed and bring it to a gentle boil.
06 - Sprinkle the flour over the veggies, then keep stirring as it cooks for about a minute.
07 - Get a big pan hot over medium heat. Microwave butter and olive oil, then add onions and let them go soft for 2 or 3 minutes. Stir in garlic for another minute.

# Extra Information:

01 - For a silky finish, shred the Parmesan fresh and only add it at the very end.