Ingredients
The following ingredients have 4 Servings
- 20 ounces refrigerator cheese tortellini s
- 2 Tablespoons butter (, salted or unsalted)
- 3 Tablespoons all-purpose flour
- 3 cloves garlic (, minced)
- 1 teaspoon onion powder
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 15 ounce can petite diced tomatoes*
- 1 1/2 cups baby spinach leaves (, chopped)
- 1/4 cup fresh basil leaves (, chopped)
- 1/2 teaspoon dried oregano leaves
- Salt and freshly ground black pepper
- 1/2 cup freshly grated parmesan cheese (, plus more for serving)
- crushed red pepper flakes (, for serving (optional))
Instruction
- Cook tortellini according to package instructions. Drain and set aside.
- In a large saucepan over medium heat, add butter and cook until melted. Whisk in flour. Add garlic and and onion powder and cook, stirring, for 30 seconds.
- Slowly pour in milk and cream, whisking as you pour and stirring until smooth.
- Cook, stirring constantly, until mixture begins to simmer.
- Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired.
- Add parmesan cheese and stir until melted.
- Remove from heat. Stir in cooked tortellini.
- Serve warm with extra parmesan sprinkled on top, and crushed red pepper, if desired.