Ingredients
Equipment
Method
- Melt the butter in a large deep skillet over medium heat. Add the shallot and cook for 2-3 minutes until softened. Stir in the garlic, tomato paste, Italian seasoning, and red pepper flakes and cook for 1 minute until fragrant.
- Add the tortellini and chicken broth. Bring to a gentle simmer and cook for 4-5 minutes, stirring occasionally, until the tortellini is tender.
- Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and sun-dried tomatoes. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
- Add the spinach and basil and stir until the spinach is wilted. Season with salt and black pepper to taste.
- Serve immediately with additional Parmesan cheese, fresh basil, and extra red pepper flakes if desired.
Video
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave with a splash of chicken broth or cream to loosen the sauce.
- Make Ahead: This recipe is best served fresh, but you can gently reheat it with a splash of chicken broth or cream.
- Substitution: Use frozen tortellini if needed, adding 2-3 extra minutes to the cooking time. Traditional Italian seasoning can be substituted for The Spice Girl Kitchen Italian Seasoning.
- Protein Addition: Stir in 2 cups shredded rotisserie chicken after adding the cream for an easy Marry Me Chicken Tortellini variation.
- Cheese Tip: Freshly grated Parmesan melts more smoothly and creates a creamier sauce than pre-shredded Parmesan.
- Nutrition (per serving, 6 servings): 523 calories, 28g fat, 46g carbs, 23g protein, 3g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
