One Pan Creamy Sun-Dried Tomato Tortellini
A comforting and easy recipe for creamy sun-dried tomato tortellini, perfect for busy weeknights or special gatherings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil for that rich flavor
- 3 cloves garlic, minced or more if you’re a garlic lover!
- 1 cup sun-dried tomatoes, chopped the star of the show!
- 3 cups vegetable broth or chicken broth for a non-vegetarian twist
- 9 ounces tortellini fresh or frozen; you can substitute with ravioli
- 1 cup heavy cream for creamy indulgence; consider coconut cream for a lighter option
- 1 cup baby spinach swap with kale or arugula for a different taste
- ½ cup grated Parmesan cheese because cheese makes everything better
- to taste Salt and pepper flavor is key
- Fresh basil for garnish optional, but it adds a beautiful touch
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Toss in the chopped sun-dried tomatoes and let them mingle with the garlic for another minute.
- Pour in the vegetable broth and bring it to a gentle boil.
- Add the tortellini. If using fresh, let it cook for about 3-4 minutes, and for frozen, check the package instructions.
- Once the tortellini is cooked, reduce the heat and stir in the heavy cream.
- Gently fold in the baby spinach until it wilts.
- Finally, sprinkle the grated Parmesan cheese and stir until everything is creamy and beautifully combined.
- Taste and adjust the seasoning with salt and pepper as needed.
Notes
Feel free to add extra veggies, grilled chicken or shrimp, and spices for a personal touch. Serve hot garnished with fresh basil and extra Parmesan cheese.