Creamy Tuscan Tortellini
This Creamy Tuscan Tortellini is made with cheese-stuffed tortellini, tender baby spinach, mushrooms, and sun-dried tomatoes simmered in a rich, flavorful sauce.
Servings 6
Ingredients
- 18 ounces cheese tortellini, thawed, if frozen
- 2 cups baby spinach
- 8 ounces baby bella mushrooms, sliced
- 1 ½ cups vegetable broth
- ⅔ cup heavy cream
- ½ cup sun-dried tomatoes packed in oil, oil reserved
- 1 tablespoon tomato paste
- 1 tablespoon fresh basil, chopped
- 1 tablespoon butter
- 1 tablespoon reserved sun-dried tomato oil
- 4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Optional: Parmesan cheese for serving
Instructions
- Heat a skillet to medium and add in the butter, sun-dried tomato oil and the mushrooms.
- Sauté until they start to caramelize, then add in the garlic.
- Sauté the garlic for about 20 seconds, then add in vegetable broth, tomato paste, basil, sun-dried tomatoes, heavy cream, salt and ground black pepper.
- Once combined, add in the tortellini, stir and simmer covered for 3-4 minutes.
- Uncover, and stir in the spinach. Simmer uncovered for another 5-7 minutes or until the sauce has thickened.
- Garnish with more basil and the (optional) parmesan cheese, then serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Creamy Tuscan Tortellini
Amount per Serving
Calories
233
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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