Go Back
- 12 oz cheese tortellini (fresh or frozen) - 1 cup sun-dried tomatoes in oil, drained and chopped - 2 cups fresh spinach - 1/2 cup heavy cream Cheese tortellini is the heart of this dish. It gives a rich, cheesy flavor. Sun-dried tomatoes add a sweet and tangy taste. Fresh spinach brings in a touch of green and nutrition. Heavy cream ties everything together, making it creamy and luscious. - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil Grated Parmesan cheese boosts the umami flavor. Minced garlic adds a savory punch. Olive oil is essential for sautéing and enhances the dish's richness. - 1 teaspoon dried Italian herbs (oregano, thyme, or basil) - Salt and pepper to taste - Fresh basil leaves for garnish Dried Italian herbs create a warm, aromatic base. Salt and pepper enhance all the flavors. Fresh basil leaves on top add a bright, fresh touch that makes your dish pop. - First, bring a large pot of salted water to a boil. - Add the cheese tortellini. Cook them according to the package instructions. - This usually takes about 3 to 5 minutes. - Drain the tortellini and set them aside. - In a large skillet, heat two tablespoons of olive oil over medium heat. - Once the oil is hot, add three minced garlic cloves. - Sauté the garlic for about 30 seconds until it smells great. - Next, add one cup of chopped sun-dried tomatoes. - Cook these for 1 to 2 minutes, stirring often. - Now, pour in half a cup of heavy cream. - Add one teaspoon of dried Italian herbs. - Stir everything together and let it simmer for 3 to 4 minutes. - This helps the sauce thicken nicely. - Now, add two cups of fresh spinach to the skillet. - Gently fold in the cooked tortellini. - Mix well so every piece is covered in the creamy sauce. - Finally, add half a cup of grated Parmesan cheese. - Stir until the cheese melts and blends into the sauce. - Taste it and add salt and pepper as needed. To cook tortellini just right, start with boiling water. Add salt for flavor. Follow the package instructions closely. Fresh tortellini cooks fast, usually in just a few minutes. Frozen tortellini takes a bit longer. Keep an eye on them to avoid overcooking. Overcooked tortellini can turn mushy. Aim for al dente, which means they should have a slight bite. If you want to switch things up, try alternatives to sun-dried tomatoes. Roasted red peppers add a nice touch. You can also use fresh tomatoes or artichokes. They bring a different flavor but still work well. For a kick, toss in extra spices. A pinch of red pepper flakes adds heat. You could also try a dash of smoked paprika for a unique twist. When serving your dish, use shallow bowls for a nice look. This allows the vibrant colors to shine. Garnish with fresh basil leaves to add a pop of green. You can sprinkle extra Parmesan cheese on top for added flavor. A drizzle of olive oil can also enhance the dish's look and taste. {{image_2}} Adding protein can make your Sun-Dried Tomato Tortellini Skillet even more filling. You can easily include chicken or shrimp. Just cook them in the skillet before adding the garlic and sun-dried tomatoes. This way, the flavors blend well. If you prefer vegetarian options, try using chickpeas or white beans. They add protein without meat. Just toss them in when you add the spinach. They will warm up nicely in the skillet. If you're looking for vegan options, there are great dairy-free choices. For cream, try coconut cream or cashew cream. Both give that rich texture without dairy. For cheese, use a vegan cheese that melts well. Brands like Daiya or Violife work great. Just sprinkle it in at the same point you would use Parmesan. Using seasonal veggies can brighten your dish. In spring, add asparagus or peas. In summer, try zucchini or bell peppers. Just sauté them with the garlic before adding the sun-dried tomatoes. Adjusting your herbs can also change the flavor. In winter, use dried herbs. In summer, fresh basil or parsley from your garden adds a burst of flavor. Just chop them and mix them in at the end for the best taste. To store leftovers of your sun-dried tomato tortellini skillet, let it cool first. Place it in an airtight container. Make sure the container is safe for the fridge. This helps keep flavors fresh. It’s best to eat within three days for the best taste. When reheating, use a skillet over low heat. This method warms the dish gently. Stir often to prevent sticking. You can also add a splash of cream to keep it creamy. This helps the sauce stay smooth and rich. Yes, you can freeze tortellini skillet. Let it cool completely before freezing. Use a freezer-safe container, leaving some space for expansion. To thaw, place it in the fridge overnight. Reheat it gently on the stove, adding a bit of cream if needed to restore texture. To cook tortellini, bring a large pot of salted water to a boil. Add the tortellini and cook until al dente, usually 3 to 5 minutes. Drain the tortellini well. Do not overcook it; this keeps the texture firm and prevents mushiness. Yes, you can use store-bought sun-dried tomatoes. Look for those packed in oil for better flavor. Drain and chop them before adding to your dish. This ensures the best taste and keeps them moist. For sides, consider a simple salad with fresh greens. Garlic bread also pairs well with the creamy sauce. Roasted vegetables can add color and flavor, too. Choose sides that complement the dish's richness without overpowering it. This blog post showed you how to make a delicious tortellini dish. We covered the main ingredients, like cheese tortellini and sun-dried tomatoes, and detailed the step-by-step cooking process. You learned useful tips for perfect texture and flavor, along with tasty variations. Whether you add protein or make it vegan, you have plenty of options. Remember to store leftovers correctly for later enjoyment. Now, you can create this dish with confidence. Enjoy every bite!

Sun-Dried Tomato Tortellini Skillet

Indulge in a delicious Sun-Dried Tomato Tortellini Skillet that's perfect for a quick weeknight dinner! This creamy and flavorful dish combines cheese tortellini, sun-dried tomatoes, and fresh spinach, all brought together in a luscious sauce. With just 20 minutes of prep time, you can whip up a meal that your family will love. Click through to discover the full recipe and elevate your dinner routine today!
Print Recipe Pin Recipe

Ingredients
  

12 oz cheese tortellini (fresh or frozen)

1 cup sun-dried tomatoes (packed in oil, drained and chopped)

2 cups spinach (fresh)

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

3 cloves garlic (minced)

2 tablespoons olive oil

1 teaspoon dried Italian herbs (oregano, thyme, or basil)

Salt and pepper to taste

Fresh basil leaves (for garnish)

Instructions
 

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

    Sauté Garlic and Sun-Dried Tomatoes: In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 30 seconds until fragrant.

      Combine Ingredients: Add the chopped sun-dried tomatoes to the skillet and cook for an additional 1-2 minutes, stirring frequently.

        Create the Cream Sauce: Pour in the heavy cream and add the dried Italian herbs. Stir to combine, allowing the mixture to simmer for about 3-4 minutes until it slightly thickens.

          Add Spinach and Tortellini: Gently fold in the fresh spinach and cooked tortellini. Mix well, so the tortellini is coated in the creamy sauce.

            Finish with Cheese: Sprinkle in the grated Parmesan cheese and mix until melted and well incorporated. Check the seasoning and add salt and pepper to taste.

              Serve: Once the dish is heated through and spinach has wilted, remove from heat and serve immediately.

                Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

                  - Presentation Tips: Serve in shallow bowls, garnished with fresh basil leaves and extra Parmesan cheese on top for added flavor and visual appeal.