Preparation Steps

• Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add 2 cups of tortellini and cook according to package instructions, usually about 3–5 minutes. Once tender, drain the tortellini in a colander and set aside.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add 2 teaspoons of minced garlic and sauté for about 1 minute, or until fragrant and lightly golden.
• Pour in 1 cup of heavy cream, then sprinkle in 1 teaspoon of salt and 1 teaspoon of pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
• Once the sauce is simmering, fold in 1 cup of fresh spinach and ½ cup of diced tomatoes. Cook for about 2–3 minutes, stirring frequently, until the spinach is wilted.
• Gently incorporate the previously cooked tortellini into the skillet with the creamy sauce, ensuring each piece is coated evenly. Stir well for about 2 minutes over medium heat.
• Sprinkle 2 tablespoons of freshly grated Parmesan cheese over the tortellini and stir until it melts into the sauce. Allow the dish to simmer for an additional minute.
• Remove the skillet from the heat and serve your Creamy Spinach Tomato Tortellini warm. Plate with an extra sprinkle of Parmesan on top if desired.