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Step 1
Heat the olive oil in a heavy-based pan with a lid over medium–high heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes or until softened.
Step 2
Add the tomatoes. Cook for 2 minutes, stirring. Use the back of your spoon to gently squash the tomatoes and release their juices.
Step 3
Add the chicken stock and tomato paste. Stir for 1 minute.
Step 4
Add the cream, parmesan and pepper. Bring to a simmer.
Step 5
Add the spinach, stir until just wilted.
Step 6
Add the tortellini directly into the pan from the bag (no need to precook, see note 2). Stir through the sauce.
Step 7
Reduce the heat to low, cover and cook for 2 minutes or until the pasta is just cooked through. (Too much or too little liquid? See note 3.)
Step 8
Remove from the heat, stir through the parmesan and serve.
Step 9
Top with extra parmesan and the Italian chilli oil, if using.