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.