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The Tuscan Tortellini Skillet with Sun-Dried Tomatoes is a delightful culinary creation that captures the essence of Italian cuisine with a modern twist. This dish boasts a symphony of vibrant flavors, making it a perfect addition to your weeknight dinner repertoire. With its creamy sauce enveloping cheese-filled tortellini, complemented by the earthy richness of sun-dried tomatoes and the freshness of spinach and cherry tomatoes, this recipe offers comfort and satisfaction in every bite.

Tuscan Tortellini Skillet with Sun-Dried Tomatoes

Discover the rich flavors of Italy with this Tuscan Tortellini Skillet featuring sun-dried tomatoes, fresh spinach, and cherry tomatoes. This one-pan dish is quick to prepare, making it perfect for busy weeknights while delivering comforting satisfaction with every bite. Creamy, cheesy tortellini is combined with aromatic garlic, onion, and savory spices, creating a delightful meal that brings a taste of Tuscany right to your kitchen. Ideal for families and anyone who loves delicious Italian cuisine, this recipe is sure to become a favorite. Enjoy the simplicity and joy of home-cooked goodness!
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

1 cup sun-dried tomatoes, chopped (in oil for more flavor)

3 cups baby spinach

1 cup cherry tomatoes, halved

3 cloves garlic, minced

1 medium onion, finely chopped

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes (adjust to taste)

1 cup vegetable or chicken broth

½ cup heavy cream

½ cup grated Parmesan cheese (plus more for serving)

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Tortellini: Begin by boiling a large pot of salted water. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Add Sun-Dried Tomatoes and Spices: Incorporate the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Season with salt and pepper. Sauté for 2-3 minutes to allow the flavors to blend.

        Incorporate Cherry Tomatoes: Add the halved cherry tomatoes to the skillet and stir gently. Cook for another 3-4 minutes until they start to soften.

          Pour in Broth and Cream: Add the vegetable or chicken broth and heavy cream to the skillet, bringing the mixture to a simmer. Stir well and let it cook for about 5 minutes, allowing the sauce to thicken slightly.

            Combine Everything: Gently stir in the cooked tortellini and baby spinach. Cook until the spinach wilts and the tortellini is heated through, about 2-3 minutes.

              Add Parmesan: Remove the skillet from heat, then stir in the grated Parmesan cheese until melted and evenly distributed. Adjust seasoning with more salt and pepper if needed.

                Serve: Serve warm, garnished with fresh basil leaves and additional Parmesan cheese on the side. Enjoy your Tuscan Tortellini Skillet!

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4