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- 12 oz cheese tortellini (fresh or frozen) - 2 cups fresh spinach, roughly chopped - 1 can (14 oz) artichoke hearts, drained and roughly chopped - 1 cup cherry tomatoes, halved - 1 small onion, finely chopped - 2 cloves garlic, minced - ½ teaspoon crushed red pepper flakes (optional) - 1 cup vegetable broth - 1 cup heavy cream - ½ cup grated Parmesan cheese The key to this dish is balance. The cheese tortellini gives you a warm, soft bite that pairs well with the artichoke hearts. They add a tangy flavor that shines through. The fresh spinach provides a bright green color and an earthy taste. For a pop of sweetness, the cherry tomatoes are perfect. A touch of onion and garlic builds a rich base. They give your dish depth and warmth. If you like heat, add crushed red pepper flakes to give it a kick. The liquid ingredients are vital. Vegetable broth adds a savory note while heavy cream brings a creamy texture. Grated Parmesan cheese binds everything together with its salty, nutty flavor. Gather these ingredients, and you're set for a delightful meal. This dish is easy to make, yet it feels special. It's perfect for a cozy night in or when you want to impress friends. First, I heat olive oil in a large skillet over medium heat. The oil should shimmer but not smoke. I then add the finely chopped onion and sauté it for about 3-4 minutes. The onion becomes soft and clear. Next, I add minced garlic to the skillet. I cook it for one more minute until it releases a nice aroma. Now, I stir in the chopped artichoke hearts and halved cherry tomatoes. If you like a little heat, I sprinkle in crushed red pepper flakes. I sauté this mix for 2-3 minutes. The tomatoes start to soften and release their juices. After that, I pour in the vegetable broth and heavy cream. I stir everything together and bring the mixture to a gentle simmer. I then add the cheese tortellini to the skillet. I cook it according to the package instructions, usually about 3-5 minutes. The tortellini should be tender and heated through. Once it’s cooked, I gently fold in the fresh spinach. I let it wilt for about 1-2 minutes, making sure it stays bright green. After removing the skillet from the heat, I stir in the grated Parmesan cheese. I mix it until the cheese melts and blends well. Finally, I season the dish with salt and pepper to taste. This one-pot meal is now ready to serve! - Ensure to not overcook the tortellini. It should remain tender yet firm. - Adjust the consistency with more broth or cream as needed. This will keep the dish creamy. When cooking tortellini, check it a minute or two before the package time. This keeps it from becoming mushy. If you want a richer sauce, add more cream. For a lighter dish, just use more broth. - Serve directly from the skillet for a rustic appeal. This adds charm to your meal. - Use extra Parmesan and spinach leaves as garnishing. This gives a pop of color and flavor. Serving from the skillet makes it feel more homey. It also keeps the dish warm longer. A sprinkle of cheese and fresh spinach on top makes it look inviting. With these tips, your One-Pot Spinach Artichoke Tortellini Skillet will be a hit! {{image_2}} You can easily switch up some ingredients in this dish. Try using kale instead of spinach. Kale adds a nice crunch and flavor. You can also swap in cheese like mozzarella or feta. Each cheese gives a different taste. Be creative and find what you like best! Want to make this meal heartier? Add cooked chicken or shrimp. Both will add protein and flavor. If you prefer a vegetarian option, include beans. Beans pack a protein punch and keep the dish filling. This way, you can enjoy a tasty meal that suits your needs! Store your leftovers in an airtight container. This keeps the dish fresh. You can also use a large bowl covered with plastic wrap. The meal stays good for about 3 to 4 days in the fridge. Always let it cool completely before storing. This step helps prevent excess moisture. For reheating, the best method is using the stovetop. Heat a skillet over low to medium heat. Add a splash of vegetable broth or cream to help it warm without drying out. Stir gently to avoid sticking. If you want to use the microwave, do so in short bursts. Stir in between to ensure even heating. This keeps the dish from getting soggy. Enjoy your meal just as delicious as the first time! Yes, you can use frozen tortellini. This makes the recipe quick and easy. Just add the frozen tortellini directly to the skillet when you add the broth and cream. They will cook in about 5-7 minutes. Check the package for exact cooking times. This way, you get a delicious meal with little fuss. Absolutely! This dish is already almost vegetarian. Just ensure your tortellini is meat-free. You can also use vegetable broth, which is a great choice for flavor. This way, you keep the dish light and fresh while enjoying all the tasty vegetables. You can’t go wrong with this twist! Yes, you can double the recipe without any problem. Just use a larger skillet to fit all the ingredients. You may need to adjust the cooking time slightly. The tortellini might take a bit longer to cook through. But the flavors will still shine through in this delightful dish. Enjoy sharing it with friends or family! This blog post covers a tasty tortellini dish. We explored the main ingredients like cheese tortellini and fresh spinach. I shared simple steps to prepare this meal, from sautéing onions to cooking tortellini perfectly. You learned tips for cooking, presentation, ingredient swaps, and storage. In conclusion, this dish is easy and customizable. You can make it vegetarian or add proteins. Enjoy the cooking process and feel free to get creative!

One-Pot Spinach Artichoke Tortellini Skillet

Indulge in a delicious and easy one-pot spinach artichoke tortellini skillet that brings vibrant flavors to your table! This creamy dish combines cheese tortellini, fresh spinach, and artichokes for a comforting meal ready in just 20 minutes. Perfect for busy nights, this recipe is a crowd-pleaser everyone will love. Click through to discover how to make this delightful dish and impress your family tonight!
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

2 cups fresh spinach, roughly chopped

1 can (14 oz) artichoke hearts, drained and roughly chopped

1 cup cherry tomatoes, halved

1 small onion, finely chopped

2 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream

½ cup grated Parmesan cheese

½ teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes or until translucent.

    Add minced garlic to the skillet and cook for an additional minute, until fragrant.

      Stir in the artichoke hearts, cherry tomatoes, and crushed red pepper flakes (if using). Sauté for 2-3 minutes until the tomatoes begin to soften.

        Pour in the vegetable broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.

          Add the cheese tortellini to the skillet and cook according to package instructions, typically 3-5 minutes, until tender and heated through.

            Once the tortellini is cooked, gently fold in the fresh spinach and allow to wilt for about 1-2 minutes.

              Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste.

                Prep Time, Total Time, Servings: 10 min | 20 min | 4 servings

                  - Presentation Tips: Serve the dish directly from the skillet for a rustic look, garnished with a sprinkle of extra Parmesan and a few fresh spinach leaves on top for color.