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- 12 oz cheese tortellini (fresh or frozen) - 1 can (14 oz) artichoke hearts, drained and roughly chopped - 3 cups fresh spinach, roughly chopped In this dish, cheese tortellini serves as the base. You can use fresh or frozen tortellini. The artichoke hearts add a unique flavor. They bring a nice, tangy taste to the meal. Fresh spinach adds color and nutrition. It wilts down nicely in the creamy sauce. - 1 cup heavy cream - 1 cup vegetable broth - 1 cup freshly grated Parmesan cheese Heavy cream creates a rich sauce. It makes the dish feel indulgent. Vegetable broth adds depth to the flavor. It combines well with the cream. Parmesan cheese enhances the dish's taste. It melts wonderfully and gives a cheesy finish. - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs (a mix of oregano, basil, and thyme) - Salt and pepper to taste - 1/4 teaspoon red pepper flakes (optional, for a kick) Olive oil is great for sautéing garlic. It brings out the garlic's flavor. Dried Italian herbs add a nice aroma. Salt and pepper are essential for seasoning. If you like a bit of heat, add red pepper flakes. They give a nice kick to the dish. {{ingredient_image_2}} 1. First, warm the olive oil in a large pot over medium heat. 2. Next, add the minced garlic and sauté it for 1-2 minutes. Watch closely to avoid browning. 3. Now, add the chopped artichoke hearts. Cook for another 2-3 minutes. Stir occasionally to blend the flavors. 1. Carefully pour in the vegetable broth and heavy cream. 2. Stir until everything is combined. 3. Increase the heat slightly and bring the mixture to a gentle simmer. 1. Add the cheese tortellini to the pot. Cook according to the package instructions, about 3-5 minutes. 2. Stir occasionally until the tortellini are tender and heated through. 1. Once the tortellini are cooked, stir in the chopped spinach. 2. Add the grated Parmesan cheese next. 3. Mix gently until the spinach wilts and the cheese melts. 4. Season the dish with dried Italian herbs, salt, pepper, and red pepper flakes if you like. 5. Stir once more to blend all flavors together. To keep your tortellini from getting mushy, follow these steps: - Cook the tortellini according to the package instructions. - Stir them gently while cooking. This helps them cook evenly. Stirring often is key. It prevents sticking and burning. When you add the tortellini to the pot, make sure to stir well. This helps them absorb the flavors of the sauce. You can easily boost the flavor of your dish. Here are some ideas: - Add fresh herbs like basil or parsley. They brighten the taste. - For a stronger kick, sprinkle in more red pepper flakes. - Consider mixing in fresh garlic or shallots for depth. If you love cheese, try adding more Parmesan or a sprinkle of mozzarella. It melts beautifully and adds richness. Presentation makes a huge difference. Serve your tortellini in deep bowls. This allows for a nice, creamy coating. - Top with extra grated Parmesan. It looks great and tastes even better. - A sprinkle of black pepper adds a nice touch. - Fresh herbs like basil or parsley make your dish pop. Pair this dish with a simple green salad or garlic bread. They complement the creamy tortellini well. Enjoy your meal! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh spinach and high-quality cheese tortellini to enhance the flavor and texture of the dish. Customize the Heat: Adjust the amount of red pepper flakes based on your spice preference; you can also substitute with a pinch of cayenne for a different kick. Make it Vegan: Substitute the heavy cream with coconut cream or a plant-based cream alternative and use nutritional yeast instead of Parmesan for a vegan version. Garnish for Presentation: Elevate the dish by garnishing with fresh herbs like basil or parsley and an extra sprinkle of Parmesan cheese before serving. {{image_4}} You can easily swap some ingredients in this dish. For a gluten-free option, choose gluten-free tortellini. Many stores offer this choice. You can also use zucchini or bell peppers instead of artichokes. These veggies add great taste and color. If you want a vegan dish, use plant-based cheese and cream. Many brands now offer great alternatives. For broth, choose a vegetable or mushroom base. These options keep the flavor rich and creamy without dairy. You can add proteins to make it heartier. Chicken or shrimp works well with this dish. Just cook them with the garlic first. You can also try different herbs for extra flavor. Fresh basil or parsley adds a nice touch. Experiment with these ideas for a dish that fits your taste. To keep your One-Pot Spinach Artichoke Tortellini fresh, follow these tips: - Allow the dish to cool to room temperature. - Transfer it to an airtight container. - Store it in the fridge for up to 3 days. Using glass or BPA-free plastic containers works best. They keep the flavors locked in and are easy to clean. You can reheat your tortellini in two ways: microwave or stove. - Microwave: Place a portion in a bowl. Heat for 1-2 minutes, stirring halfway. - Stove: Warm a pan on medium heat. Add a splash of broth or cream to keep it creamy. Stir until heated through. Adding liquid prevents the dish from drying out and keeps it delicious. Yes, you can freeze One-Pot Spinach Artichoke Tortellini! Here’s how: - Cool the dish completely. - Use a freezer-safe container or heavy-duty freezer bags. - Remove as much air as possible to avoid freezer burn. To reheat from frozen, thaw it overnight in the fridge. Then, follow the reheating tips for best results. Enjoy your tasty leftovers later! Yes, you can use frozen spinach. However, it may change the texture. Frozen spinach holds more water, which can make the dish a bit soupy. If you do use frozen spinach, make sure to thaw and drain it well before adding it to the pot. This helps keep your dish creamy and flavorful. This dish keeps well for about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools completely before sealing it. This will help maintain its taste and texture. If your sauce is too thick, you can easily fix it. Just add a little more vegetable broth or heavy cream. Stir it in slowly until you reach your desired consistency. You can also add a splash of water if needed. This keeps the sauce creamy without losing flavor. This dish uses cheese tortellini, artichoke hearts, and spinach for great flavor. Add heavy cream, vegetable broth, and seasonings to create a rich sauce. You learned tips on cooking and flavor enhancements to make it your own. Don’t forget serving ideas and how to store leftovers. With simple steps and easy ingredients, you can enjoy this dish any night. Whether you stick to the recipe or switch things up, cooking can be fun and satisfying. Try making it today!

One-Pot Spinach Artichoke Tortellini

A creamy and flavorful one-pot dish featuring cheese tortellini, artichokes, and spinach.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 12 oz cheese tortellini (fresh or frozen)
  • 14 oz artichoke hearts, drained and roughly chopped
  • 3 cups fresh spinach, roughly chopped
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • to taste salt and pepper
  • 0.25 teaspoon red pepper flakes (optional)

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Once hot, add the minced garlic and sauté, stirring frequently, for 1-2 minutes until it becomes fragrant but watch closely to prevent browning.
  • Introduce the chopped artichoke hearts to the pot and continue to cook for an additional 2-3 minutes, stirring occasionally to allow the flavors to blend together seamlessly.
  • Carefully pour in the vegetable broth and heavy cream, stirring until fully combined. Increase the heat slightly to bring the mixture to a gentle simmer.
  • Add the cheese tortellini to the pot, cooking according to the package instructions—typically about 3-5 minutes—while stirring occasionally until the tortellini are tender and heated through.
  • Once the tortellini are cooked, add the roughly chopped spinach and the grated Parmesan cheese. Stir gently until the spinach wilts and the cheese melts into the creamy sauce, creating a luscious coating for the pasta.
  • Season the dish with the dried Italian herbs, salt, pepper, and red pepper flakes (if desired), stirring once more to ensure all flavors are well incorporated.
  • Taste the dish and adjust the seasoning as necessary; serve hot for the best experience.

Notes

Serve in deep bowls and garnish with extra Parmesan and fresh herbs.
Keyword artichoke, one pot, pasta, spinach, tortellini