Ingredients
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 3 large garlic cloves, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon tomato paste
- 1 cup chicken or vegetable broth (250 ml)
- 200 g heavy cream
- 65 g sun-dried tomatoes in oil, drained and chopped (about 10-12 halves)
- 1/3 cup freshly grated Parmesan cheese (30 g)
- Sea salt and freshly ground pepper, to taste
- 500 g fresh cheese tortellini (refrigerated section of the grocery store)
- 100 g fresh baby spinach (about 4 handfuls)
- 1 teaspoon freshly squeezed lemon juice (optional)
Instructions
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the shallots and cook for 3–4 minutes until softened. Stir in the garlic, Italian seasoning, red pepper flakes, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
- Make the sauce: Pour in the broth, then stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. Season with salt and pepper. Simmer for 3–4 minutes, allowing the flavours to meld.
- Cook the tortellini: Add the fresh tortellini and stir to coat in the sauce. Reduce the heat to medium-low, cover, and cook for 5 minutes, stirring once to prevent sticking. If the tortellini isn’t fully tender, cover and cook for another minute.
- Add spinach and finish: Gently stir in the baby spinach and let it wilt (about 1 minute). Taste the sauce and adjust seasoning as needed. If desired, add a small squeeze of lemon juice to brighten the flavours. Serve with extra Parmesan if desired. Enjoy!
Nutrition
Notes
- A squeeze of lemon juice enhances this tortellini skillet recipe by adding freshness and balancing the rich, creamy sauce.
- For extra depth, try a splash of white wine before adding the broth—it enhances the flavours and cuts through the richness.
- Add grilled chicken or sauté pancetta with the shallots for a more filling one-pot creamy tortellini dish. Both add incredible flavour and texture!