Creamy Restaurant Style Tortellini
Indulge in the rich, velvety flavors of Creamy Restaurant-Style Tortellini, a dish that transforms your kitchen into a gourmet haven. This recipe combines tender cheese tortellini with a luscious garlic-Parmesan cream sauce, infused with the sweetness of sun-dried tomatoes and the freshness of wilted spinach. Crafted with pantry staples like heavy cream and broth, this quick and easy recipe comes together in just 30 minutes, making it perfect for weeknight dinners or any special occasion. The balance of savory Parmesan, creamy textures, and a hint of spice from optional red pepper flakes creates a restaurant-worthy meal that's sure to impress. Serve it with a side of crusty bread or a crisp salad, and enjoy a comforting, crowd-pleasing dish that's packed with flavor.
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Recipe Information
Ingredients
- 16 oz Cheese tortellini
- 2 tbsp Unsalted butter
- 3 Garlic cloves, minced
- 2 tbsp All-purpose flour
- 1.5 cups Heavy cream
- 1 cup Chicken or vegetable broth
- 1 cup Grated Parmesan cheese
- 0.3333 cup Sun-dried tomatoes, chopped
- 3 cups Fresh spinach leaves
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Sprinkle the flour over the garlic and butter mixture and whisk continuously for 1 minute to form a roux.
Slowly pour in the heavy cream and broth, whisking constantly to create a smooth sauce.
Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring frequently, until the sauce starts to thicken.
Reduce the heat to low and stir in the grated Parmesan cheese until fully melted and the sauce becomes creamy.
Add the sun-dried tomatoes, spinach leaves, salt, black pepper, and optional red pepper flakes to the sauce. Stir well and cook for 2-3 minutes until the spinach wilts.
Gently fold the cooked tortellini into the sauce, ensuring each piece is coated evenly.
Remove from heat and serve hot. Garnish with additional grated Parmesan or fresh herbs if desired.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.8 g | 250% | |
| Saturated Fat | 114.8 g | 574% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 4610 mg | 200% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 17.4 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1522 mg | 117% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1770 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
