Creamy Sun-Dried Tomato Tortellini Delightful Recipe

by
- 12 oz cheese tortellini (fresh or frozen) - 1 cup sun-dried tomatoes, chopped (not packed in oil) - 1 cup heavy cream - 1/2 cup chicken or vegetable broth - 3 cloves garlic, minced - 1 cup baby spinach - 1/2 teaspoon Italian seasoning - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) For this creamy sun-dried tomato tortellini, I focus on simple yet tasty ingredients. The cheese tortellini gives a comforting base. Sun-dried tomatoes add a burst of flavor. Heavy cream brings richness, while broth keeps it balanced. I love using fresh garlic. It gives a great aroma and taste. Baby spinach brings color and nutrients. Italian seasoning ties everything together with its warm herbs. Grated Parmesan cheese adds a savory touch, making this dish truly special. Salt and pepper enhance all the flavors. Fresh basil leaves on top bring a nice finish. Each bite is a delightful mix of creamy, savory, and slightly tangy. You will enjoy making this dish as much as eating it! First, fill a large pot with water and add a good amount of salt. Bring it to a boil. Once the water bubbles, add 12 oz of cheese tortellini. Cook according to package directions until the tortellini floats. This usually takes about 3 to 5 minutes. When done, drain the tortellini and set them aside. In a big skillet, pour in 2 tablespoons of olive oil and heat it over medium heat. Once the oil is warm, add 3 minced garlic cloves. Sauté the garlic for about 1 minute. Be careful here! You don’t want to burn the garlic. If it burns, it will taste bitter. After the garlic is fragrant, it’s time to make the sauce. Pour in 1/2 cup of chicken or vegetable broth and 1 cup of heavy cream. Stir well to mix everything. Bring this mixture to a gentle simmer. Next, add 1 cup of chopped sun-dried tomatoes and 1/2 teaspoon of Italian seasoning. Let this simmer for about 5 minutes. This helps the flavors blend nicely. Now, add 1 cup of baby spinach to the skillet. Cook it for about 2 to 3 minutes, just until it wilts. After that, stir in 1/4 cup of grated Parmesan cheese. Mix until the cheese melts and the sauce is smooth. Finally, gently fold the cooked tortellini into the creamy sauce. Make sure they are well coated. Season with salt and pepper to taste. Serve right away for the best flavor! To make the best creamy sun-dried tomato tortellini, cooking time matters. If you use fresh tortellini, it cooks in about 2-4 minutes. For frozen tortellini, aim for 5-7 minutes. Always check the package for exact times. Tortellini is ready when it floats to the top of the water. You can easily boost the taste of your dish. Try adding a pinch of red pepper flakes for heat. Fresh herbs like thyme or oregano also work well. If you want protein, grilled chicken or shrimp pairs nicely. You can add them during the last few minutes of cooking to warm them without overcooking. Serving is key for a beautiful dish. Use shallow pasta bowls for a nice look. Top with fresh basil leaves and a sprinkle of Parmesan cheese. This adds color and makes the dish pop. You can also drizzle a bit of olive oil on top for shine. {{image_2}} You can easily change this dish by adding protein. Grilled chicken works great. Just slice it and toss it in with the tortellini. Shrimp is another tasty choice. Cook it until pink and mix it in. For a vegetarian option, try adding chickpeas or white beans. They add protein and flavor. If you want a dairy-free dish, switch out the cream. Use coconut cream or cashew cream instead. For cheese, try nutritional yeast. It gives a cheesy flavor without the dairy. You can also use vegan tortellini. Many stores sell this now. Make this dish even better with seasonal vegetables. In spring, add asparagus or peas. In fall, try butternut squash or mushrooms. You can also change it for holidays. For Christmas, add a bit of red and green by using bell peppers and spinach. This keeps the dish festive and fun! To store leftovers, let the creamy sun-dried tomato tortellini cool to room temperature. Place it in an airtight container to keep it fresh. Glass containers work well, but plastic is fine too. Make sure to seal them tightly to avoid spills and keep out air. For freezing, use freezer-safe containers or bags. Divide the tortellini into portions for easy meals later. Avoid adding too much liquid; it can make the dish watery when thawed. When ready to eat, thaw it overnight in the fridge. To reheat, place it in a pot over low heat. Stir gently until warmed through. You can also microwave it, covering the bowl with a paper towel to keep moisture in. In the fridge, the tortellini lasts 3 to 5 days. In the freezer, it can stay good for up to 3 months. If you see any mold or a sour smell, it’s best to throw it away. Also, if the sauce separates or looks strange, that’s a sign it’s not good anymore. Always trust your senses! I recommend using cheese tortellini for this dish. You can choose between fresh or frozen tortellini. Both options work well. Fresh tortellini cooks faster and has a lovely texture. Frozen tortellini is great for quick meals. Just follow the package instructions for cooking time. Yes, you can make this dish ahead of time. To meal prep, cook the tortellini and sauce separately. Store them in airtight containers in the fridge. When ready to eat, simply combine and heat on the stove. This method helps keep the tortellini from getting mushy. Several sides complement this dish nicely. Here are some suggestions: - Garlic bread for a crunchy texture - A fresh green salad for a light touch - Roasted vegetables add flavor and color - Steamed broccoli for added nutrition These sides balance the richness of the tortellini well. This blog post showed you how to make creamy sun-dried tomato tortellini. You learned about the key ingredients and how to prepare each step. I shared tips for cooking, flavoring, and presenting the dish. Also, I covered variations for different diets and how to store leftovers. Cooking can be fun and easy, especially with this tasty recipe. Enjoy making it your own!

WANT TO SAVE THIS RECIPE?

Looking for a simple yet delicious pasta dish? Look no further! My Creamy Sun-Dried Tomato Tortellini combines rich flavors with easy prep. You’ll love how cheese tortellini pairs with sun-dried tomatoes in a creamy sauce that’s ready in no time. Whether it’s a weeknight dinner or a special occasion, this recipe will impress everyone. Join me as I guide you through making this delightful and satisfying meal!

Jump to Recipe

Ingredients

Main Ingredients

– 12 oz cheese tortellini (fresh or frozen)

– 1 cup sun-dried tomatoes, chopped (not packed in oil)

– 1 cup heavy cream

– 1/2 cup chicken or vegetable broth

Additional Ingredients

– 3 cloves garlic, minced

– 1 cup baby spinach

– 1/2 teaspoon Italian seasoning

– 1/4 cup grated Parmesan cheese

– 2 tablespoons olive oil

Seasoning and Garnish

– Salt and pepper to taste

– Fresh basil leaves for garnish (optional)

For this creamy sun-dried tomato tortellini, I focus on simple yet tasty ingredients. The cheese tortellini gives a comforting base. Sun-dried tomatoes add a burst of flavor. Heavy cream brings richness, while broth keeps it balanced.

I love using fresh garlic. It gives a great aroma and taste. Baby spinach brings color and nutrients. Italian seasoning ties everything together with its warm herbs. Grated Parmesan cheese adds a savory touch, making this dish truly special.

Salt and pepper enhance all the flavors. Fresh basil leaves on top bring a nice finish. Each bite is a delightful mix of creamy, savory, and slightly tangy. You will enjoy making this dish as much as eating it!

Step-by-Step Instructions

Prepping the Tortellini

First, fill a large pot with water and add a good amount of salt. Bring it to a boil. Once the water bubbles, add 12 oz of cheese tortellini. Cook according to package directions until the tortellini floats. This usually takes about 3 to 5 minutes. When done, drain the tortellini and set them aside.

Sautéing the Garlic

In a big skillet, pour in 2 tablespoons of olive oil and heat it over medium heat. Once the oil is warm, add 3 minced garlic cloves. Sauté the garlic for about 1 minute. Be careful here! You don’t want to burn the garlic. If it burns, it will taste bitter.

Creating the Creamy Sauce

After the garlic is fragrant, it’s time to make the sauce. Pour in 1/2 cup of chicken or vegetable broth and 1 cup of heavy cream. Stir well to mix everything. Bring this mixture to a gentle simmer. Next, add 1 cup of chopped sun-dried tomatoes and 1/2 teaspoon of Italian seasoning. Let this simmer for about 5 minutes. This helps the flavors blend nicely.

Finalizing the Dish

Now, add 1 cup of baby spinach to the skillet. Cook it for about 2 to 3 minutes, just until it wilts. After that, stir in 1/4 cup of grated Parmesan cheese. Mix until the cheese melts and the sauce is smooth. Finally, gently fold the cooked tortellini into the creamy sauce. Make sure they are well coated. Season with salt and pepper to taste. Serve right away for the best flavor!

Tips & Tricks

Perfecting the Tortellini

To make the best creamy sun-dried tomato tortellini, cooking time matters. If you use fresh tortellini, it cooks in about 2-4 minutes. For frozen tortellini, aim for 5-7 minutes. Always check the package for exact times. Tortellini is ready when it floats to the top of the water.

Enhancing the Flavor

You can easily boost the taste of your dish. Try adding a pinch of red pepper flakes for heat. Fresh herbs like thyme or oregano also work well. If you want protein, grilled chicken or shrimp pairs nicely. You can add them during the last few minutes of cooking to warm them without overcooking.

Presentation Tips

Serving is key for a beautiful dish. Use shallow pasta bowls for a nice look. Top with fresh basil leaves and a sprinkle of Parmesan cheese. This adds color and makes the dish pop. You can also drizzle a bit of olive oil on top for shine.

Variations

Different Protein Options

You can easily change this dish by adding protein. Grilled chicken works great. Just slice it and toss it in with the tortellini. Shrimp is another tasty choice. Cook it until pink and mix it in. For a vegetarian option, try adding chickpeas or white beans. They add protein and flavor.

Dairy-Free and Vegan Options

If you want a dairy-free dish, switch out the cream. Use coconut cream or cashew cream instead. For cheese, try nutritional yeast. It gives a cheesy flavor without the dairy. You can also use vegan tortellini. Many stores sell this now.

Seasonal Variations

Make this dish even better with seasonal vegetables. In spring, add asparagus or peas. In fall, try butternut squash or mushrooms. You can also change it for holidays. For Christmas, add a bit of red and green by using bell peppers and spinach. This keeps the dish festive and fun!

Storage Info

Refrigeration Guidance

To store leftovers, let the creamy sun-dried tomato tortellini cool to room temperature. Place it in an airtight container to keep it fresh. Glass containers work well, but plastic is fine too. Make sure to seal them tightly to avoid spills and keep out air.

Freezing Tips

For freezing, use freezer-safe containers or bags. Divide the tortellini into portions for easy meals later. Avoid adding too much liquid; it can make the dish watery when thawed. When ready to eat, thaw it overnight in the fridge. To reheat, place it in a pot over low heat. Stir gently until warmed through. You can also microwave it, covering the bowl with a paper towel to keep moisture in.

Shelf Life

In the fridge, the tortellini lasts 3 to 5 days. In the freezer, it can stay good for up to 3 months. If you see any mold or a sour smell, it’s best to throw it away. Also, if the sauce separates or looks strange, that’s a sign it’s not good anymore. Always trust your senses!

FAQs

What type of tortellini is best to use for this recipe?

I recommend using cheese tortellini for this dish. You can choose between fresh or frozen tortellini. Both options work well. Fresh tortellini cooks faster and has a lovely texture. Frozen tortellini is great for quick meals. Just follow the package instructions for cooking time.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time. To meal prep, cook the tortellini and sauce separately. Store them in airtight containers in the fridge. When ready to eat, simply combine and heat on the stove. This method helps keep the tortellini from getting mushy.

What are some sides that pair well with creamy sun-dried tomato tortellini?

Several sides complement this dish nicely. Here are some suggestions:

– Garlic bread for a crunchy texture

– A fresh green salad for a light touch

– Roasted vegetables add flavor and color

– Steamed broccoli for added nutrition

These sides balance the richness of the tortellini well.

This blog post showed you how to make creamy sun-dried tomato tortellini. You learned about the key ingredients and how to prepare each step. I shared tips for cooking, flavoring, and presenting the dish. Also, I covered variations for different diets and how to store leftovers.

Cooking can be fun and easy, especially with this tasty recipe. Enjoy making it your own!

- 12 oz cheese tortellini (fresh or frozen) - 1 cup sun-dried tomatoes, chopped (not packed in oil) - 1 cup heavy cream - 1/2 cup chicken or vegetable broth - 3 cloves garlic, minced - 1 cup baby spinach - 1/2 teaspoon Italian seasoning - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) For this creamy sun-dried tomato tortellini, I focus on simple yet tasty ingredients. The cheese tortellini gives a comforting base. Sun-dried tomatoes add a burst of flavor. Heavy cream brings richness, while broth keeps it balanced. I love using fresh garlic. It gives a great aroma and taste. Baby spinach brings color and nutrients. Italian seasoning ties everything together with its warm herbs. Grated Parmesan cheese adds a savory touch, making this dish truly special. Salt and pepper enhance all the flavors. Fresh basil leaves on top bring a nice finish. Each bite is a delightful mix of creamy, savory, and slightly tangy. You will enjoy making this dish as much as eating it! First, fill a large pot with water and add a good amount of salt. Bring it to a boil. Once the water bubbles, add 12 oz of cheese tortellini. Cook according to package directions until the tortellini floats. This usually takes about 3 to 5 minutes. When done, drain the tortellini and set them aside. In a big skillet, pour in 2 tablespoons of olive oil and heat it over medium heat. Once the oil is warm, add 3 minced garlic cloves. Sauté the garlic for about 1 minute. Be careful here! You don’t want to burn the garlic. If it burns, it will taste bitter. After the garlic is fragrant, it’s time to make the sauce. Pour in 1/2 cup of chicken or vegetable broth and 1 cup of heavy cream. Stir well to mix everything. Bring this mixture to a gentle simmer. Next, add 1 cup of chopped sun-dried tomatoes and 1/2 teaspoon of Italian seasoning. Let this simmer for about 5 minutes. This helps the flavors blend nicely. Now, add 1 cup of baby spinach to the skillet. Cook it for about 2 to 3 minutes, just until it wilts. After that, stir in 1/4 cup of grated Parmesan cheese. Mix until the cheese melts and the sauce is smooth. Finally, gently fold the cooked tortellini into the creamy sauce. Make sure they are well coated. Season with salt and pepper to taste. Serve right away for the best flavor! To make the best creamy sun-dried tomato tortellini, cooking time matters. If you use fresh tortellini, it cooks in about 2-4 minutes. For frozen tortellini, aim for 5-7 minutes. Always check the package for exact times. Tortellini is ready when it floats to the top of the water. You can easily boost the taste of your dish. Try adding a pinch of red pepper flakes for heat. Fresh herbs like thyme or oregano also work well. If you want protein, grilled chicken or shrimp pairs nicely. You can add them during the last few minutes of cooking to warm them without overcooking. Serving is key for a beautiful dish. Use shallow pasta bowls for a nice look. Top with fresh basil leaves and a sprinkle of Parmesan cheese. This adds color and makes the dish pop. You can also drizzle a bit of olive oil on top for shine. {{image_2}} You can easily change this dish by adding protein. Grilled chicken works great. Just slice it and toss it in with the tortellini. Shrimp is another tasty choice. Cook it until pink and mix it in. For a vegetarian option, try adding chickpeas or white beans. They add protein and flavor. If you want a dairy-free dish, switch out the cream. Use coconut cream or cashew cream instead. For cheese, try nutritional yeast. It gives a cheesy flavor without the dairy. You can also use vegan tortellini. Many stores sell this now. Make this dish even better with seasonal vegetables. In spring, add asparagus or peas. In fall, try butternut squash or mushrooms. You can also change it for holidays. For Christmas, add a bit of red and green by using bell peppers and spinach. This keeps the dish festive and fun! To store leftovers, let the creamy sun-dried tomato tortellini cool to room temperature. Place it in an airtight container to keep it fresh. Glass containers work well, but plastic is fine too. Make sure to seal them tightly to avoid spills and keep out air. For freezing, use freezer-safe containers or bags. Divide the tortellini into portions for easy meals later. Avoid adding too much liquid; it can make the dish watery when thawed. When ready to eat, thaw it overnight in the fridge. To reheat, place it in a pot over low heat. Stir gently until warmed through. You can also microwave it, covering the bowl with a paper towel to keep moisture in. In the fridge, the tortellini lasts 3 to 5 days. In the freezer, it can stay good for up to 3 months. If you see any mold or a sour smell, it’s best to throw it away. Also, if the sauce separates or looks strange, that’s a sign it’s not good anymore. Always trust your senses! I recommend using cheese tortellini for this dish. You can choose between fresh or frozen tortellini. Both options work well. Fresh tortellini cooks faster and has a lovely texture. Frozen tortellini is great for quick meals. Just follow the package instructions for cooking time. Yes, you can make this dish ahead of time. To meal prep, cook the tortellini and sauce separately. Store them in airtight containers in the fridge. When ready to eat, simply combine and heat on the stove. This method helps keep the tortellini from getting mushy. Several sides complement this dish nicely. Here are some suggestions: - Garlic bread for a crunchy texture - A fresh green salad for a light touch - Roasted vegetables add flavor and color - Steamed broccoli for added nutrition These sides balance the richness of the tortellini well. This blog post showed you how to make creamy sun-dried tomato tortellini. You learned about the key ingredients and how to prepare each step. I shared tips for cooking, flavoring, and presenting the dish. Also, I covered variations for different diets and how to store leftovers. Cooking can be fun and easy, especially with this tasty recipe. Enjoy making it your own!

Creamy Sun-Dried Tomato Tortellini

Indulge in the rich flavors of Creamy Sun-Dried Tomato Tortellini with this easy recipe! Ready in just 25 minutes, this dish combines cheese tortellini with sun-dried tomatoes, creamy garlic sauce, and fresh spinach to create a comforting meal everyone will love. Perfect for weeknight dinners or impressing guests, this recipe is a must-try! Click through to explore the full instructions and enjoy a delightful dinner tonight!
Print Recipe Pin Recipe

Ingredients
  

12 oz cheese tortellini (fresh or frozen)

1 cup sun-dried tomatoes, chopped (not packed in oil)

1 cup heavy cream

1/2 cup chicken or vegetable broth

3 cloves garlic, minced

1 cup baby spinach

1/2 teaspoon Italian seasoning

1/4 cup grated Parmesan cheese

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

Instructions
 

Cook Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until they float to the top. Drain and set aside.

    Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.

      Add Broth and Cream: Pour in the chicken or vegetable broth and heavy cream. Stir well to combine, then bring the mixture to a gentle simmer.

        Incorporate Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and Italian seasoning. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.

          Add Spinach and Parmesan: Add the baby spinach to the skillet and cook until wilted, approximately 2-3 minutes. Then, stir in the grated Parmesan cheese until melted and smooth.

            Combine Tortellini: Gently fold the cooked tortellini into the creamy sauce, making sure they are well coated. Season with salt and pepper to taste.

              Serve: Once heated through, serve immediately.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the tortellini in shallow pasta bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese on top for a delightful finishing touch.

                    WANT TO SAVE THIS RECIPE?