Tomato Spinach Tortellini

This tomato spinach tortellini can easily be thrown together in less that 30 minutes. This easily fed our small family of 3, and there were leftovers for another night. You can even let it swim around in the crockpot on low for about 3-4 hours. (about 6-8 hours) For frozen tortellini, you can add all of the ingredients and set it one warm for the day. This works great for us so it can be ready just in time for dinner. Combine all the ingredients in the crockpot, and let it go.

Tomato Spinach Tortellini

his tomato spinach tortellini can easily be thrown together in less that 30 minutes. This easily fed our small family of 3, and there were leftovers for another night.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Ingredients

  

• 1 Package Tortellini cheese is best. 😀
• 2 Cups Baby Spinach we use about 3 handfuls. You can trim off the stems if you'd like, but we keep them on.
• 1 Tbsp Salted Butter
• 1 Medium onion diced
• 2 Tbsp Minced garlic
• 2 Tbsp Dried Basil or several fresh leaves chopped.
• 1 15oz. 15oz. Can Tomato Sauce
• 1 14.5 oz Can Diced Tomatoes
• 1 Cup Heavy Cream
• Salt and Pepper to taste.
• Parmesan Cheese to top optional

Instructions

 

• Boil a pot of water and cook the tortellini according to the package directions. Drain the tortellini and set aside.
•  In a large sauté pan over medium heat, melt the butter. Add the onion and minced garlic and cook for 2 minutes, stirring frequently, until translucent.
•  Add the basil, tomato sauce, diced tomatoes, heavy cream and simmer for a few minutes, until the sauce starts to bubble.
• Add the spinach, and fold into the sauce and cover until all the spinach has cooked down stir occasionally.
• Fold in the Tortellini until everything is coated.

Ingredients

20 oz. package tortellini (Cheese works best)

1 medium Onion Chopped

1 tsp. salted butter

2 cups baby spinach – For us that’s about 3 good handfuls. It makes a thicker soup. You can also dial it back if you want a thinner consistency.

2 tbsp minced garlic.

1 15oz. Can tomato sauce.

2 14.5 oz cans of petite diced tomatoes.

1 tbsp. dried basil or 1/2 cup fresh basil leaves sliced works too.

1 Cup Heavy Cream

How to make Tomato Spinach Tortellini

Boil a pot of water and cook the tortellini according to the package directions. Drain the tortellini and set aside.

In a large sauté pan over medium heat, melt the butter, and then add the onion and minced garlic. Cook for 2 minutes, stirring frequently, until translucent.

Add tomato sauce, basil, and diced tomatoes, heavy cream and simmer for a few minutes, until the sauce starts to bubble.

Add the spinach, and fold into the sauce and cover until all the spinach has cooked down stir occasionally.

Fold in the Tortellini until everything is coated.

This can also be easily served with Cream Cheese Muffins or Crostini Bread for Dipping