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One Pot Creamy Tuscan Tortellini

Creamy Tuscan tortellini cooks in one pot with sun-dried tomatoes, garlic, baby spinach, and Parmesan. The cheese tortellini turns tender in a rich, gently simmered sauce, making this a practical weeknight dinner.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 0.33 cup sun-dried tomatoes chopped, drained
  • 3 cloves garlic minced
  • 2 cups chicken broth low-sodium
  • 1 cup heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (20 oz) cheese tortellini refrigerated
  • 5 oz baby spinach
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat.
  2. Add the sun-dried tomatoes and garlic and cook, stirring, for 1 minute.
  3. Stir in the chicken broth, heavy cream, kosher salt, and black pepper, then bring to a gentle simmer over medium-high heat, about 3 minutes.
  4. Stir in the tortellini and cook uncovered, stirring often, for 4 to 6 minutes or according to the package directions, until tender.
  5. Stir in the spinach and Parmesan cheese and cook for 1 to 2 minutes, until the spinach wilts and the cheese melts.

Notes

For tender tortellini, check it near the start of the cooking time and follow the package directions. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy sauce and tortellini can change texture. For a vegetarian version, use vegetable broth and vegetarian Parmesan.