Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream (optional)
- 2 cups fresh or frozen cheese tortellini
- 2 cups spinach or kale, chopped
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and red pepper flakes; cook another minute.
- Season: Add basil, oregano, salt, and black pepper. Stir to combine.
- Build the Broth: Add diced tomatoes (with juice) and broth. Bring to a gentle boil.
- Cook the Pasta: Stir in tortellini and simmer according to package instructions, about 7-10 minutes, until tender.
- Add the Cream and Greens: Lower heat. Stir in heavy cream, spinach or kale, and Parmesan cheese. Simmer for 2-3 minutes until greens are wilted.
- Taste and Finish: Adjust seasoning. Serve hot, garnished with more cheese or herbs.
Notes
- Add sausage: Brown sliced Italian sausage with the onions for extra flavor.
- Go vegetarian: Use vegetable broth and skip the meat.
- Use frozen tortellini: No need to thaw—just add a few extra minutes to the simmer.
- No cream? Stir in a little milk or Greek yogurt for creaminess.