One Pot Marry Me Tortellini
One Pot Marry Me Tortellini
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons oil from sun-dried tomatoes
- 6 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup white cooking wine
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups chicken broth
- 20 ounces fresh cheese tortellini
- 1/2 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 2 cups fresh spinach
- to taste salt
- to taste black pepper
Instructions
- 1
Heat the olive oil and the oil from the sun-dried tomatoes in a large pot over medium heat.
⏱️ 1 min
- 2
Add the minced garlic, Italian seasoning, and red pepper flakes to the pot. Cook for about 2 minutes, stirring frequently, until the garlic is fragrant.
⏱️ 2 min
- 3
Stir in the chopped sun-dried tomatoes, white cooking wine, and all-purpose flour. Simmer for 1 to 2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min
- 4
Add the butter to the pot and stir until it is completely melted and incorporated into the sauce.
⏱️ 1 min
- 5
Slowly pour in the chicken broth and bring the mixture to a gentle boil, stirring occasionally.
⏱️ 2 min
- 6
Add the fresh cheese tortellini to the pot. Cook for 3 to 4 minutes, or until the tortellini is tender, stirring occasionally to prevent sticking.
⏱️ 4 min
- 7
Stir in the heavy cream, freshly grated Parmesan cheese, and fresh spinach. Continue to stir until the sauce is creamy and the spinach has wilted.
⏱️ 2 min
- 8
Season the tortellini with salt and black pepper to taste. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Marry Me Tortellini
- 2 tablespoons olive oil
- 2 tablespoons oil from sun-dried tomatoes
- 6 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup white cooking wine
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups chicken broth
- 20 ounces fresh cheese tortellini
- 1/2 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 2 cups fresh spinach
- to taste salt
- to taste black pepper
Instructions
- 1
Heat the olive oil and the oil from the sun-dried tomatoes in a large pot over medium heat.
⏱️ 1 min - 2
Add the minced garlic, Italian seasoning, and red pepper flakes to the pot. Cook for about 2 minutes, stirring frequently, until the garlic is fragrant.
⏱️ 2 min - 3
Stir in the chopped sun-dried tomatoes, white cooking wine, and all-purpose flour. Simmer for 1 to 2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min - 4
Add the butter to the pot and stir until it is completely melted and incorporated into the sauce.
⏱️ 1 min - 5
Slowly pour in the chicken broth and bring the mixture to a gentle boil, stirring occasionally.
⏱️ 2 min - 6
Add the fresh cheese tortellini to the pot. Cook for 3 to 4 minutes, or until the tortellini is tender, stirring occasionally to prevent sticking.
⏱️ 4 min - 7
Stir in the heavy cream, freshly grated Parmesan cheese, and fresh spinach. Continue to stir until the sauce is creamy and the spinach has wilted.
⏱️ 2 min - 8
Season the tortellini with salt and black pepper to taste. Serve immediately.
⏱️ 1 min