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Sizzling cast-iron skillet of creamy Tuscan garlic tortellini with sun-dried tomatoes and baby spinach

20-Minute Creamy Tuscan Garlic Tortellini Skillet

Tender three-cheese tortellini simmered right in a velvety sun-dried tomato, roasted garlic, and parmesan cream sauce studded with tender baby spinach. An unforgettable weeknight Italian dinner ready in just 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Nutrition

Ingredients
  

Aromatics & Sun-Dried Tomato Base
  • 2 tbsp oil reserved from sun-dried tomato jar (packed with concentrated herb flavor)
  • 2 tbsp unsalted butter
  • 1/2 cup julienned oil-packed sun-dried tomatoes, drained
  • 5 cloves fresh garlic, finely minced
  • 1 tsp Italian seasoning blend (oregano, basil, thyme)
  • 1/4 tsp crushed red pepper flakes (optional for subtle warmth)
Tortellini & Luxurious Cream Sauce
  • 1 cup rich vegetable broth or chicken bone broth (100% Halal)
  • 1 cup heavy whipping cream
  • 16 oz fresh or refrigerated three-cheese tortellini
  • 3 cups fresh baby spinach, lightly packed
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
Finishing Garnish
  • 2 tbsp fresh sweet basil, chiffonaded
  • 2 tbsp extra shaved parmesan for serving

Method
 

Sauté the Aromatics
  1. Melt butter with sun-dried tomato oil in a large 12-inch cast-iron skillet or heavy sauté pan over medium heat.
  2. Add minced garlic, Italian seasoning, and red pepper flakes. Sauté for 60 seconds until fragrant without letting the garlic brown.
  3. Add the julienned sun-dried tomatoes and cook for 1 minute to release their rich sweetness into the butter oil.
Simmer Tortellini in Sauce
  1. Pour in the broth and heavy cream, whisking gently to combine. Season with kosher salt and black pepper.
  2. Bring to a gentle simmer, then gently stir in the refrigerated three-cheese tortellini. Cover the skillet with a lid and cook on medium-low for 3 to 4 minutes until tortellini are tender and puffed.
Wilt Spinach & Melt Cheese
  1. Remove lid and stir in the baby spinach by handfuls until wilted into the velvety sauce (about 1 to 2 minutes).
  2. Remove skillet from heat. Stir in freshly grated Parmigiano-Reggiano until silky and completely melted into the sauce.
  3. Garnish with fresh basil and extra shaved parmesan. Serve immediately hot straight from the skillet with crusty bread!

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 44gProtein: 18gFat: 32gSaturated Fat: 18gCholesterol: 95mgSodium: 720mgPotassium: 560mgFiber: 4gSugar: 5gVitamin A: 2850IUVitamin C: 16mgCalcium: 340mgIron: 2.9mg

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