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For a tasty Sun-Dried Tomato Spinach Tortellini Skillet, gather these key items: - 12 oz cheese tortellini (fresh or frozen) - 1 cup sun-dried tomatoes, packed in oil, drained and roughly chopped - 3 cups fresh spinach, washed and chopped if leaves are large - 2 cloves garlic, minced - 1 small onion, diced - 1 cup low-sodium vegetable broth - 1 teaspoon Italian seasoning - 2 tablespoons olive oil - 1/2 cup freshly grated Parmesan cheese (plus extra for serving) - Salt and freshly ground black pepper to taste - Red pepper flakes (optional, add for a spicy kick) To make your cooking smooth, use these tools: - Large pot for boiling tortellini - Colander for draining - Large skillet for sautéing - Wooden spoon for mixing - Grater for cheese You can swap some ingredients for different flavors: - Use whole wheat tortellini for a healthier option. - Replace sun-dried tomatoes with roasted red peppers for a different taste. - If you don't have spinach, kale can work well too. - Use chicken broth instead of vegetable broth for a richer flavor. - For a non-dairy option, try nutritional yeast instead of Parmesan cheese. 1. Cook the Tortellini: Start by boiling a large pot of salted water. Add the tortellini and cook them until they are al dente. Drain them well and set aside. 2. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and cook it for about 3-4 minutes until it becomes soft. Then, add minced garlic and stir for about a minute. This helps to release a nice aroma. 3. Add Sun-Dried Tomatoes: Mix in the chopped sun-dried tomatoes and Italian seasoning. Cook this mixture for 2 minutes, stirring often to blend the flavors. 4. Introduce the Broth: Pour the low-sodium vegetable broth into the skillet. Bring it to a gentle simmer. Let it simmer uncovered for 3-5 minutes. This step concentrates the flavors nicely. 5. Incorporate Spinach and Tortellini: Add fresh spinach to the skillet and stir it for about 2 minutes until it wilts. Carefully fold in the cooked tortellini, mixing well so every piece gets coated. 6. Mix in Cheese: Sprinkle grated Parmesan cheese over the mixture and stir until it melts. This creates a creamy sauce that ties everything together. 7. Season and Serve: Taste your dish and add salt, black pepper, and red pepper flakes if you want some heat. Cook for another minute to warm everything through. 8. Plate: Serve the tortellini hot in bowls. Garnish with extra Parmesan cheese and a bit of red pepper flakes for a pop. - Use fresh tortellini for the best taste, but frozen works too. - Make sure your water is boiling before adding the tortellini. This helps them cook evenly. - Do not overcook your tortellini; they should be al dente. - Skipping the Drain: Ensure you drain the tortellini well. Extra water can make the dish watery. - Overcooking the Spinach: Add spinach last and only cook until it wilts. This keeps it bright and fresh. - Not Tasting: Always taste before serving. Adjust seasoning to your liking to enhance flavor. To boost flavor, use fresh herbs like basil or parsley. Fresh herbs add a bright taste. You can also add a splash of lemon juice for freshness. If you like spice, use more red pepper flakes. This adds warmth without overpowering the dish. You can make this meal in advance. Cook the tortellini and store it in the fridge. Prepare the sauce and keep it separate. When ready, combine both and heat on low. This saves time during busy days. Garnish your dish with extra Parmesan cheese for richness. A sprinkle of fresh herbs adds color and flavor. You can also add a drizzle of olive oil for a shiny finish. For a pop of color, try adding chopped cherry tomatoes on top. {{image_4}} You can easily make this dish vegetarian by changing a few ingredients. Use vegetable broth instead of chicken broth. For added protein, toss in some chickpeas or lentils. These options keep the dish hearty while keeping it meat-free. Want to add some protein? Chicken or shrimp work great! If using chicken, cube it and sauté it with the onion. Cook until it’s golden brown and fully cooked. For shrimp, add them right after the garlic. Cook until they are pink and opaque. Both options make the dish more filling. If gluten is a concern, choose gluten-free tortellini. Many stores offer great options that taste just as good. Check the package for cooking times, as they might differ from regular tortellini. This swap allows everyone to enjoy the dish without worry. To store leftovers, let the dish cool down first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well to keep the flavor fresh. When you are ready to enjoy your leftovers, use a skillet on low heat. Add a splash of vegetable broth or water to keep it moist. Stir occasionally until it's heated through. You can also microwave it, but cover the bowl to prevent drying out. Heat it in short bursts, stirring in between. If you want to freeze the dish, do it before adding cheese. Cool it completely, then transfer to a freezer-safe container. It can last up to three months in the freezer. To reheat, let it thaw in the fridge overnight. Then, warm it in a skillet and add cheese when it's hot. Enjoy the flavors again! Yes, you can use frozen tortellini. Just follow the package directions for cooking time. The flavor stays great, and it cooks up well in the skillet. Make sure to drain it well after cooking to avoid extra water in your dish. If you don't have sun-dried tomatoes, you can use fresh tomatoes. Just chop them up and cook them a bit longer. You can also try roasted red peppers for a different flavor. They add a nice sweetness to the dish. To spice it up, add red pepper flakes when you sauté the garlic and onion. Start with a pinch and taste. If you want more heat, just add more! You can also use hot Italian sausage for added spice, if you like. In this post, we covered the key ingredients and tools needed for tortellini. I shared step-by-step instructions, cooking tips, and ways to avoid mistakes. We explored flavor enhancements, variations, and storage tips for leftovers. Remember, every ingredient choice affects your dish’s taste. Experiment with substitutions and variations to find your perfect blend. With these simple guidelines, you can create a tasty tortellini dish every time. Enjoy your cooking journey!

Sun Dried Tomato Spinach Tortellini Skillet

Indulge in the flavors of this Sun-Dried Tomato Spinach Tortellini Skillet that's quick, easy, and bursting with fresh ingredients! Perfect for a weeknight dinner, this one-pan recipe features creamy tortellini, zesty sun-dried tomatoes, and vibrant spinach. Enjoy a delicious meal in just 25 minutes that's sure to impress. Ready to elevate your cooking? Click through for detailed instructions and tips to make this irresistible dish tonight!
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

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

3 cups fresh spinach, washed and chopped if leaves are large

2 cloves garlic, minced

1 small onion, diced

1 cup low-sodium vegetable broth

1 teaspoon Italian seasoning

2 tablespoons olive oil

1/2 cup freshly grated Parmesan cheese (plus extra for serving)

Salt and freshly ground black pepper to taste

Red pepper flakes (optional, add for a spicy kick)

Instructions
 

Cook the Tortellini: Begin by bringing a large pot of salted water to a rolling boil. Add the tortellini and cook according to package instructions until al dente. Drain the tortellini in a colander and set aside, ensuring no water remains.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Once warmed, add the diced onion, allowing it to cook for about 3-4 minutes or until it becomes translucent. Next, introduce the minced garlic and sauté for an additional minute, stirring frequently to prevent burning and to release the aromatic essence.

      Add Sun-Dried Tomatoes: To the skillet, stir in the chopped sun-dried tomatoes along with the Italian seasoning. Continue to cook for another 2 minutes, stirring occasionally, to help the flavors meld together beautifully.

        Introduce the Broth: Carefully pour the vegetable broth into the skillet, bringing the mixture to a gentle simmer. Allow it to simmer uncovered for approximately 3-5 minutes; this will slightly reduce the broth and concentrate the flavors.

          Incorporate Spinach and Tortellini: Add the fresh spinach to your skillet and stir continuously for about 2 minutes, or until the spinach wilts down. Gently fold in the drained tortellini, mixing everything together thoroughly to ensure that the pasta is well-coated in the delicious sauce.

            Mix in Cheese: Sprinkle the grated Parmesan cheese over the mixture and stir until it melts and combines evenly, creating a creamy texture throughout the dish.

              Season and Serve: Taste your dish and season it with salt, freshly ground black pepper, and red pepper flakes if you like a bit of heat. Cook for an additional minute to ensure everything is heated through.

                Plate: Serve the tortellini hot in individual bowls. For an impressive presentation, garnish each serving with an extra sprinkle of Parmesan cheese and a light dusting of red pepper flakes, if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4