Ingredients
Equipment
Method
Cook tortellini
- Bring a pot of water to a boil and cook the refrigerated cheese tortellini according to package directions until just tender, then drain and set aside.
Make the creamy Tuscan sauce
- In a large skillet over medium heat, heat the olive oil and unsalted butter until the butter is melted and foamy.
- Add the minced garlic and sauté for 30 seconds until fragrant, then stir to prevent browning.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Stir in the Italian seasoning, paprika, and crushed red pepper flakes (optional), then bring the mixture to a simmer.
- Simmer for 3–4 minutes, stirring occasionally until slightly thickened.
- Whisk in the freshly grated Parmesan cheese until smooth and fully melted.
- Stir in the chopped sun-dried tomatoes, then add the baby spinach and cook until the spinach wilts.
Combine and serve
- Fold the cooked tortellini into the sauce and mix until coated.
- Simmer for 2 minutes, stirring gently, until the tortellini is hot and well coated.
- Turn off the heat and garnish with fresh basil leaves, fresh parsley, extra Parmesan cheese, and cracked black pepper, then serve immediately.
Notes
For the smoothest sauce, whisk the Parmesan in off-and-on to keep it glossy, and season with salt and black pepper gradually. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth or cream. Freezing isn’t recommended because cream sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly thinner).