Tortellini gets the “marry me” treatment in this one-pot dinner with a creamy sun-dried tomato sauce and spinach.
Ingredients
1 tablespoon sun-dried tomato oil
1 medium shallot, finely chopped (1/4 cup)
4 cloves garlic, minced
3/4 cup drained sun-dried tomatoes packed in olive oil, coarsely chopped
1/4 cup tomato paste
2 teaspoons dried oregano
1 1/2 cups low-sodium chicken or vegetable broth
1 cup heavy cream
20 ounces refrigerated or frozen cheese tortellini (do not thaw)
2 teaspoons kosher salt, plus more as needed
1/4 teaspoon red pepper flakes (optional), plus more for garnish
5 ounces baby spinach (5 packed cups)
1 ounce Parmesan cheese, finely grated (1/4 cup), plus more for garnish
1/2 cup coarsely chopped fresh basil leaves, plus more for garnish
Instructions
Heat 1 tablespoon sun-dried tomato oil in a large high-sided skillet over medium heat until shimmering. Add 1 finely chopped medium shallot and 4 minced garlic cloves. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in 3/4 cup coarsely chopped sun-dried tomatoes, 1/4 cup tomato paste, and 2 teaspoons dried oregano. Cook, stirring often, until the tomato paste is darkened in color, 3 to 4 minutes.
Stir in 1 1/2 cups low-sodium chicken broth, 1 cup heavy cream, 20 ounces cheese tortellini, 2 teaspoons kosher salt, and 1/4 teaspoon red pepper flakes if using. Bring to a boil, then reduce the heat to maintain a simmer. Cook, stirring occasionally, for 1 minute less than the tortellini package directions.
Reduce the heat to low. Stir in 5 ounces baby spinach and 1 ounce finely grated Parmesan cheese until the spinach is wilted, 1 to 2 minutes.
Turn off the heat. Stir in 1/2 cup coarsely chopped fresh basil leaves. Taste and season with more kosher salt as needed. Serve garnished with more Parmesan, red pepper flakes, and fresh basil leaves.
