One-Pot Creamy Tomato Tortellini (20-Minute Weeknight Dinner)

How to Make One-Pot Creamy Tomato Tortellini (20-Minute Weeknight Dinner)

1. 1

   Step 1: Sauté aromatics

   Heat the olive oil in a large wide skillet or shallow pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes, then add the minced garlic and cook 30–45 seconds until fragrant.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 1 mediumMedium yellow onion, finely diced
   • 2 clovesGarlic cloves, minced
   
2. 2

   Step 2: Add liquids, tomatoes and tortellini

   Stir in the crushed tomatoes, vegetable broth and salt/pepper, scraping any browned bits from the pan. Bring to a gentle boil, add the refrigerated tortellini, reduce to a simmer, cover partially, and cook, stirring occasionally, until the tortellini are tender (about 8–10 minutes).

   For this step

   • 3 cupsLow-sodium vegetable broth
   • 9 ozRefrigerated cheese tortellini
   • 14 ozCrushed tomatoes (canned)
   • 1 tspSalt and freshly ground black pepper
   
3. 3

   Step 3: Finish with cream and spinach

   Lower the heat and stir the heavy cream into the sauce, then add the baby spinach. Cook another 1–2 minutes until the spinach wilts and the sauce becomes glossy; if the sauce is too thick, add a splash of broth to loosen it.

   For this step

   • 1/2 cupHeavy cream (or half-and-half)
   • 4 cupsFresh baby spinach, packed
   
4. 4

   Step 4: Stir in cheese and serve

   Remove from heat and fold in the grated Parmesan until melted and integrated, taste and adjust seasoning with more salt and pepper if needed. Serve immediately in bowls and garnish with extra Parmesan or fresh basil if desired.

   For this step

   • 1/2 cupGrated Parmesan cheese
   

1. Heat the olive oil in a large wide skillet or shallow pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes, then add the minced garlic and cook 30–45 seconds until fragrant.
2. Stir in the crushed tomatoes, vegetable broth and salt/pepper, scraping any browned bits from the pan. Bring to a gentle boil, add the refrigerated tortellini, reduce to a simmer, cover partially, and cook, stirring occasionally, until the tortellini are tender (about 8–10 minutes).
3. Lower the heat and stir the heavy cream into the sauce, then add the baby spinach. Cook another 1–2 minutes until the spinach wilts and the sauce becomes glossy; if the sauce is too thick, add a splash of broth to loosen it.
4. Remove from heat and fold in the grated Parmesan until melted and integrated, taste and adjust seasoning with more salt and pepper if needed. Serve immediately in bowls and garnish with extra Parmesan or fresh basil if desired.