Creamy Spinach Tomato Tortellini


  • 16 oz fresh tortellini
  • 2 teaspoon minced garlic
  • 1 cup chopped fresh spinach
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon onion flakes
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups cream
  • 1/4 cup grated Parmesan cheese


  1. Boil your tortellini until they are al dente.
  2. While the tortellini is boiling, chop the spinach roughly.
  3. Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it.
  4. Sauté it briefly until fragrant, about thirty seconds or so.
  5. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
  6. Cook and stir over medium high heat until the mixture begins to bubble.
  7. In another bowl, combine the flour and cream.
  8. Whisk until fairly smooth.
  9. Add the cream mixture into the the skillet along with the parmesan cheese.
  10. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
  11. Add the drained tortellini and mix together gently.




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