Description
A quick and forgiving one-pot recipe that combines cheese tortellini with a creamy spinach and artichoke sauce, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 jar (12 oz) marinated artichoke hearts, drained and chopped
- 3 cups fresh spinach, chopped
- 1 package (19 oz) refrigerated cheese tortellini
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat until it shimmers.
- Sauté the garlic: Add minced garlic and cook, stirring constantly, for about 1 minute until fragrant.
- Add the veggies: Toss in the artichoke hearts and chopped spinach. Cook 2–3 minutes until the spinach wilts.
- Pour in tortellini and liquids: Add the tortellini along with 2 cups of broth and 1 cup heavy cream.
- Simmer covered: Reduce heat to a simmer and cover. Cook for 5–7 minutes until tortellini is tender.
- Cheese time: Stir in 1 cup Parmesan and 1 cup mozzarella until melted and smooth.
- Finish and season: Stir in red pepper flakes if using, and season with salt and pepper to taste.
- Garnish and serve: Sprinkle chopped parsley over the top and serve immediately.
Notes
For a vegetarian option, use vegetable broth. You can also add cooked chicken or shrimp for extra protein.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: one pot, spinach artichoke, tortellini, quick meal, kid-friendly, weeknight dinner