Spinach Cheese Tortellini


1 package of cheese tortellini (dried, frozen or fresh) – prepare per package instructions
2 tbs olive oil
2 tbs butter
1 small onion – diced
2 cloves garlic – minced
1 large can of crushed tomato
4 cups fresh spinach
Pepper and Salt to taste
1 tsp garlic powder
1 tsp onion powder
¼ tsp red pepper flakes
1 tsp thyme
1 tsp oregano
1 tsp cumin
1 tsp dried basil
2 tsp raw sugar
2 Tbs flour
¾ C milk
¾ cup heavy cream
¼ c Parmesan Cheese – grated (fresh is best). Plus more to taste.


Prepare tortellini per package instructions.
In a large stainless steel pan, heat onions in olive oil and butter over medium heat until onions are soft and translucent (about 3-4 minutes). Add the garlic and allow to cook x 1 minutes. Add the tomatoes (juice and all), salt and pepper, garlic powder, onion powder, red pepper flakes, thyme, oregano, cumin and dried basil and raw sugar and allow to simmer for 5 minutes. Add spinach leaves all at once and place lid on the pan so that spinach can wilt. Stir occasionally until leaves are wilted. If tomato mixture becomes to dry – you can add water ¼ cup at a time as needed to wilt the spinach. Continue to allow the tomato mixture to simmer.
Once the spinach is wilted, in a small bowl, mix flour, milk and cream together and whisk together with a fork or a whisk. Once well blended, add to the tomato/spinach mixture. Add the Parmesan Cheese.
Using a slotted spoon, remove the tortellini from its cooking water and place into the tomato mixture. Gently mix with a wooden spoon being careful not to tear up the tortellini. Heat on stove top until all is heated through. Serve immediately. Garnish with parmesan cheese and fresh basil


Creamy Spinach Cheese Tortellini is a wonderful recipe to serve to children and adults. No one will notice that meat is a missing ingredient


8 servings


Monday, March 23, 2015 - 2:23pm


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