tuscan tortellini

Flavorful, quick, and super simple! One pan and 20 minutes transform store-bought tortellini into a gourmet meal with sun-dried tomatoes, spinach, garlic, and cream.

Creamy Tuscan Tortellini

olive oil

butter

garlic (minced)

red pepper flakes

broth

sun-dried tomatoes (see note)

kosher salt (plus more to taste)

black pepper

heavy cream

cheese

baby spinach (roughly chopped)

freshly-grated Parmesan cheese

lemon

basil (slivered, optional, for garnish)

Add the olive oil and butter to a large skillet over medium heat. When the butter melts, add the garlic and red pepper flakes. Cook for about 30 seconds, just until fragrant.

Add the broth, sun-dried tomatoes, salt, and pepper. Stir and bring to a simmer.

Stir in the cream, followed by the tortellini. Reduce heat to medium-low and cover the skillet. Cook for 5 minutes, then check the tortellini. If they’re not tender, return the lid and cook for 30-60 seconds more, but take care not to cook too long, or the sauce will separate. If you’re on the fence, go ahead and proceed with the next step.

Remove the lid, reduce heat again to low, and stir in spinach, Parmesan, and lemon juice. Let spinach wilt for about 1 minute. Season with additional salt and pepper, to taste. Serve right away with additional Parmesan or fresh slivered basil.

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Creamy Tuscan Tortellini

The most viewed tuscan tortellini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine