Ingredients
Scale
- 9 oz fresh or frozen tortellini
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 2 cups low-sodium vegetable broth
- 2 cups fresh spinach
- 3 cloves garlic, minced
- ½ cup grated parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté minced garlic for about 1–2 minutes until fragrant.
- Stir in canned diced tomatoes (with juice) and vegetable broth, bringing to a gentle simmer.
- Add tortellini and cook according to package instructions, usually about 5–7 minutes until al dente.
- Reduce heat slightly and pour in heavy cream. Fold in fresh spinach until wilted, about 1–2 minutes.
- Remove from heat and stir in grated parmesan cheese until melted, seasoning with salt and pepper.
Notes
- For added flavor, consider incorporating fresh basil or Italian herbs.
- Customize with your favorite vegetables or proteins to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg