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One pan creamy Tuscan tortellini with spinach and sun-dried tomatoes.
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4.71 from 27 votes

Creamy 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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main
Cuisine: American
Keyword: Tuscan tortellini
Servings: 6
Calories: 470kcal
Author: Monica Lensink

Ingredients

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 3-4 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/2 cup oil-packed julienned sun-dried tomatoes
  • kosher salt and black pepper
  • 1 cup heavy cream
  • 18-20 ounces fresh cheese or spinach-filled tortellini
  • 2 generous handfuls fresh baby spinach
  • 1/4 cup fresh-grated Parmesan cheese
  • juice of 1/2 lemon
  • fresh basil or parsley optional garnish

Instructions

  • 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.
    1 Tablespoon olive oil, 1 Tablespoon butter, 3-4 cloves garlic, 1/4 teaspoon red pepper flakes
  • Add the broth, sun-dried tomatoes, 1/2 teaspoon salt, and a pinch of pepper. Stir and bring to a simmer.
    1/2 cup low-sodium chicken or vegetable broth, 1/2 cup oil-packed julienned sun-dried tomatoes, kosher salt and black pepper
  • 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.
    1 cup heavy cream, 18-20 ounces fresh cheese or spinach-filled tortellini
  • Remove the lid, reduce heat further to low, and stir in spinach, Parmesan, and lemon juice. Let spinach wilt for about 1 minute and season with extra salt and pepper to taste. Serve right away with additional Parmesan or fresh slivered basil.
    2 generous handfuls fresh baby spinach, 1/4 cup fresh-grated Parmesan cheese, juice of 1/2 lemon, fresh basil or parsley

Notes

  1. Sun-Dried Tomatoes: You can use whole sun-dried tomatoes, just chop them into small pieces before adding to the skillet. If you only have the dry packaged sun-dried tomatoes (as opposed to oil-packed in a jar) try to rehydrate them for at least a few minutes in oil or water before adding to the pan.
  2. Sauce: Don't worry if it does separate a little; just reduce the heat right away when you notice it and keep stirring. It still tastes wonderful, it just won't appear quite so smooth.
  3. Storage: Place leftovers in any airtight container in the refrigerator for 3-4 days. (These are our favorite meal prep boxes for the fridge.)
  4. Warming: Reheat in the microwave or in a small pan over medium heat on the stovetop. If the cream sauce looks dry, add a splash of water or broth to thin it back out.

Nutrition

Serving: 1cup | Calories: 470kcal | Carbohydrates: 45g | Protein: 16g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 102mg | Sodium: 822mg | Potassium: 319mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1948IU | Vitamin C: 7mg | Calcium: 256mg | Iron: 2mg