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In the realm of comfort food, few dishes can rival the rich and mouthwatering experience of Creamy Sun-Dried Tomato Tortellini. This delightful recipe combines the satisfying texture of cheese-filled tortellini with a luscious, creamy sauce that is infused with the bold flavors of sun-dried tomatoes. Whether you're looking for a quick weeknight dinner or planning a special gathering with friends and family, this dish offers both ease of preparation and an impressive presentation.

Creamy Sun-Dried Tomato Tortellini

Indulge in a comforting bowl of Creamy Sun-Dried Tomato Tortellini, a perfect blend of cheese-filled pasta and a rich, flavorful sauce. This easy recipe features sun-dried tomatoes, garlic, and fresh spinach, creating a delightful experience for your taste buds. Ideal for quick weeknight dinners or special gatherings, this versatile dish pairs beautifully with grilled proteins or a light salad. Discover how to elevate your meals with this creamy, delicious recipe that everyone will love!
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

1 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)

2 tablespoons olive oil (from sun-dried tomato jar, if using oil-packed)

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable or chicken broth

1 teaspoon Italian seasoning (or more to taste)

Salt and pepper, to taste

1 cup spinach (fresh or frozen, chopped)

1/2 cup grated Parmesan cheese

Fresh basil, for garnish (optional)

Instructions
 

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

    Sauté the Garlic: In the same pot or a 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 cook for an additional 1-2 minutes, allowing the flavors to meld.

        Make the Cream Sauce: Pour in the heavy cream and broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for about 4-5 minutes, allowing it to thicken slightly.

          Season the Sauce: Sprinkle in the Italian seasoning, salt, and pepper. Adjust the seasoning to taste.

            Incorporate Spinach: Add the chopped spinach to the sauce, stirring until it wilts and is fully combined.

              Mix in Tortellini: Gently fold the cooked tortellini into the creamy sauce, ensuring that each piece is well coated.

                Finish with Parmesan: Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy. If desired, you can add more cheese based on preference.

                  Serve: Plate the creamy sun-dried tomato tortellini, garnishing with fresh basil and extra Parmesan if desired. Serve warm and enjoy!

                    Prep Time, Total Time, Servings: 10 min | 30 min | Serves 4