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One Pan Creamy Sun-Dried Tomato Tortellini

A comforting, quick, and easy one-pan dish featuring tortellini coated in a creamy sun-dried tomato sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 oz Tortellini Use your favorite variety (cheese, spinach, or meat). Fresh or frozen works well.
  • 1 cup Sun-Dried Tomatoes Look for ones packed in oil for extra flavor.
  • 3 cloves Garlic, minced Aromatic and essential for a savory base.
  • 8 oz Cream Cheese For a luscious, creamy texture.
  • 3 cups Chicken or Vegetable Broth Use low-sodium for a lighter dish.
  • 2 cups Spinach Fresh or frozen; adds color and nutrients.
  • 1/2 cup Parmesan Cheese Freshly grated for a cheesy finish.
  • 1 tbsp Olive Oil For sautéing and added flavor.
  • to taste Salt and Pepper To taste, adjust according to preference.

Method
 

Preparation
  1. In a large skillet, heat a tablespoon of olive oil over medium heat.
  2. Add minced garlic to the skillet. Sauté until fragrant.
  3. Toss in chopped sun-dried tomatoes and let them soften for about a minute.
  4. Pour in the chicken or vegetable broth and bring to a gentle simmer.
  5. Add tortellini to the skillet, stirring gently to submerge in broth. Cook according to package instructions (typically 5-7 minutes).
  6. Lower the heat, incorporate cream cheese, and stir until fully melted, creating a creamy sauce.
  7. Toss in the spinach, gently folding until wilted.
  8. Sprinkle with freshly grated Parmesan, salt, and pepper. Stir until well combined and cheese is melted.
  9. Ladle into bowls, garnishing with extra Parmesan or fresh basil if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat over low heat, adding a splash of broth or water to loosen the sauce. Consider using kale or arugula as substitutes for spinach.