Directions
- 1Heat olive oil and sun-dried tomato oil in a large pot over medium heat.
- 2Add garlic, Italian seasoning, and red pepper flakes. Cook about 2 minutes until fragrant.
- 3Stir in sun-dried tomatoes, wine, and flour. Simmer 1–2 minutes.
- 4Add butter and stir until melted.
- 5Slowly pour in chicken broth and bring to a gentle boil.
- 6Add tortellini and cook 3–4 minutes until tender.
- 7Stir in heavy cream, parmesan, and spinach until creamy and spinach wilts.
- 8Season with salt and pepper and serve.
Ingredients
- 2 tbsp olive oil
- 2 tbsp oil from sun-dried tomatoes
- 6 cloves garlic, minced
- 1 tsp Italian seasoning
- 0.25 tsp red pepper flakes
- 0.5 cup sun-dried tomatoes, chopped
- 0.25 cup white cooking wine
- 2 tbsp flour
- 2 tbsp butter
- 2 cups chicken broth
- 20 oz fresh cheese tortellini
- 0.5 cup heavy cream
- 1 cup freshly grated parmesan
- 2 cups fresh spinach
- small amount cream cheese
- to taste Salt
- to taste pepper
Equipment
pot
Tips
- Use a small amount of cream cheese to help thicken the sauce.
- Season with salt and pepper to taste.
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