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To create a truly delicious Creamy Sun-Dried Tomato Tortellini, it’s essential to understand the key ingredients that bring this dish to life. Each component plays a significant role in flavor, texture, and nutritional value.

Creamy Sun-Dried Tomato Tortellini

Indulge in the comfort of Creamy Sun-Dried Tomato Tortellini, a perfect blend of rich, velvety sauce and delightful cheese-filled pasta. This easy-to-make recipe transforms everyday ingredients like sun-dried tomatoes and fresh spinach into a gourmet dish that's sure to impress. Ideal for cozy weeknight dinners or special occasions, you can customize it to fit your tastes, whether you prefer traditional or dairy-free options. Dive into a bowl of warmth and flavor with this delicious pasta dish!
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Ingredients
  

1 package (9 oz) cheese tortellini, fresh or frozen

1 cup sun-dried tomatoes, chopped (oil-packed or rehydrated in hot water)

1 cup heavy cream

1 cup vegetable or chicken broth

1 cup spinach, roughly chopped

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions (usually 3-5 minutes for fresh, 7-9 minutes for frozen). Drain and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

      Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and Italian seasoning, and cook for another 2 minutes, allowing the flavors to meld.

        Create the Sauce: Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Let it simmer for about 3-4 minutes.

          Make it Creamy: Gradually stir in the heavy cream, allowing it to mix thoroughly with the broth. Bring the sauce back to a low simmer and let it cook for an additional 3-4 minutes, stirring occasionally.

            Add Spinach and Cheese: Stir in the chopped spinach and Parmesan cheese. Cook for another 2-3 minutes until the spinach wilts and the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.

              Combine the Tortellini: Add the cooked tortellini to the skillet, gently tossing to coat them in the creamy sauce. Let it heat through for about 1-2 minutes.

                Serve: Remove from heat and plate the tortellini. Garnish with fresh basil leaves and additional Parmesan cheese, if desired. Enjoy your delicious creamy sun-dried tomato tortellini!

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