Tortellini in a Creamy Tomato Sauce

Tortellini In Creamy Tomato Sauce

Tortellini is one of those Italian recipes that I make fairly often but don’t generally write about. Why? Well, for the most part, you get a good cheese tortellini and add some marinara and you’re pretty much done. Great meal, but not much to write or read about, unless you’re making your own — something I’ve never tried before. Still, with all that, I made a couple of discoveries that changed my mind. The first is a chicken and mushroom tortellini and the second is a delicious creamy tomato sauce that makes all the difference.

You can get all kinds of cheese tortellini, almost anywhere you can find groceries. What you find less often are meat tortellini, in part because they don’t keep as well in a refrigerated case. What I found this time, however, was homemade tortellini in a small Italian grocery that was filled with a lovely chicken mushroom mixture that was in just about any context you can think of, a real pleasure to eat.

But when you add the creamy tomato sauce — yes, flavored with real cream — it was nothing short of astounding. In particular, the use of chopped tomatoes and spinach with just enough onion to give it a little bite and you’ve got a real winner. Add a little Parmesan on the side and I don’t know too many things that get much better.

Tortellini in a Creamy Tomato Sauce


1 package (or more) tortellini (chicken, chicken prosciutto, chicken mushroom)

1 small onion, chopped

2 Tbsp. olive oil

3 garlic cloves, minced

1 can (14-1/2 ounces) diced tomatoes, undrained

8 oz. chopped spinach

1-1/2 tsp. dried basil

1 tsp. salt

1/2 tsp. pepper

1-1/2 cups heavy whipping cream

1/2 cup grated Parmesan cheese

Serve additinal Parmesan on the side


    Cook tortellini according to package directions.

    Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.

    Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.

    Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

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