Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 package (9 oz) refrigerated tortellini
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1 cup fresh spinach (optional)
- to taste Parmesan cheese for topping (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 3-4 minutes.
- Add the minced garlic and sauté for another minute until fragrant. Be careful not to let it burn!
- Stir in the diced tomatoes (with their juices) and vegetable broth. Bring to a simmer.
- Add the tortellini to the skillet and cook according to the package instructions, usually about 5-7 minutes.
- Once the tortellini is cooked, reduce the heat to low and stir in the heavy cream and Italian seasoning. Let it simmer for 2-3 minutes until warmed through.
- If using spinach, stir it in now until wilted. Season with salt and pepper to taste.
- Serve hot, topped with freshly grated Parmesan cheese if desired.
- Prep Time: 10
- Cook Time: 20