Go Back
- Cheese tortellini (fresh or frozen) - Sun-dried tomatoes in oil - Fresh spinach - Bell pepper - Garlic - Vegetable broth - Heavy cream - Dried Italian herbs - Red pepper flakes - Olive oil - Salt and black pepper - Fresh basil leaves and grated Parmesan cheese for serving The main ingredients set the stage for rich flavor. Cheese tortellini brings a soft, creamy texture. You can use fresh or frozen tortellini, making it easy for anyone. Sun-dried tomatoes add a sweet and tangy punch. They give the dish depth. Fresh spinach adds color and nutrition. Next, we have the additional ingredients. Bell pepper offers a slight crunch and sweetness. Use red or yellow peppers for the best taste. Garlic is a must. It gives the dish a warm, fragrant note. Vegetable broth adds richness while keeping it light. For seasonings, heavy cream gives a luscious finish. It makes the sauce creamy and dreamy. Dried Italian herbs bring the classic taste of Italy. Red pepper flakes can kick up the heat. Adjust them to your taste. Olive oil adds a smooth touch and helps sauté the veggies. Finally, don’t forget salt and black pepper. They enhance all the flavors. Fresh basil leaves and grated Parmesan cheese are perfect garnishes. They make the dish look beautiful and add fresh notes. With these ingredients, your Sun-Dried Tomato Tortellini Skillet will shine. The mix of flavors and textures makes it a winner! 1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Wait until it shimmers. 2. Add 3 finely minced garlic cloves. Sauté for 1-2 minutes. Watch closely to keep it from browning. 3. Next, toss in 1 thinly sliced bell pepper and 1 cup of coarsely chopped sun-dried tomatoes. Sauté for 3-4 minutes until the bell pepper softens. 1. Pour in 1 cup of vegetable broth. Increase the heat slightly and bring it to a gentle simmer. 2. Stir in 12 oz of cheese tortellini. Cook according to the package instructions, usually 5-7 minutes. They will float when tender. 1. Reduce the heat. Gently mix in ½ cup of heavy cream. Let it simmer for 2-3 minutes to thicken. 2. Add 2 cups of fresh spinach, 1 teaspoon of mixed dried Italian herbs, and ¼ teaspoon of red pepper flakes if you like heat. Stir until the spinach wilts. 3. Season with salt and freshly ground black pepper. If the sauce is too thick, add more vegetable broth until you like the consistency. 4. Remove from heat. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese before serving. - Ensuring the garlic doesn’t burn: Start by heating olive oil over medium heat. When the oil shimmers, add minced garlic. Stir it for only 1-2 minutes. Watch it closely. If it turns brown, it gets bitter. - Achieving the right tortellini texture: Cook the tortellini in the broth until they float. This usually takes about 5-7 minutes. They should feel tender but not mushy. If you overcook them, they can fall apart in the sauce. - Ideal presentation methods: Serve the tortellini in shallow bowls. Add extra Parmesan on top for a nice touch. Drizzle with olive oil for a glossy finish. A few fresh basil leaves make it look even better. - Best sides to serve with: A crisp green salad works great with this dish. You can also serve garlic bread on the side. It’s perfect for dipping into the creamy sauce. - Suggested additional herbs and spices: To boost flavor, try adding fresh parsley or thyme. A pinch of smoked paprika can add depth. You can also sprinkle some Italian seasoning for extra zest. - Options for adjusting heat levels: If you want more heat, add more red pepper flakes. You can also use a dash of hot sauce. For less heat, skip the flakes altogether or use mild pepper instead. {{image_4}} You can switch up the vegetables to suit your taste. Here are some options: - Zucchini: Adds a nice crunch and absorbs flavors well. - Mushrooms: Offer a rich, earthy taste that pairs nicely with the tortellini. - Cherry tomatoes: They provide a burst of sweetness and color. For protein options, consider: - Grilled chicken: Adds a hearty texture and is packed with protein. - Shrimp: Cooks quickly and brings a fresh ocean flavor. - Chickpeas: A great plant-based protein that adds a nutty note. If you need this dish to be gluten-free, choose gluten-free tortellini. Many brands offer tasty options. You can also use zucchini noodles for a low-carb choice. For vegan or dairy-free modifications, swap the heavy cream for coconut milk or a cashew cream. Use a vegan tortellini or skip it altogether and add more veggies. Nutritional yeast can replace Parmesan, adding a cheesy flavor without the dairy. To change the taste, try different cheeses. Here are some ideas: - Feta cheese: Adds a tangy kick that complements the sun-dried tomatoes. - Goat cheese: Offers a creamy, rich flavor that melts beautifully. - Mozzarella: Provides a mild taste and gooey texture. Using sun-dried tomato pesto can also enhance the flavor. Mix it in with the cream for a deeper tomato taste. It brings extra herbs and spices, making the dish more vibrant. Store any leftovers in an airtight container. This keeps the dish fresh. Place it in the fridge right after it cools. It will stay good for about 3 to 4 days. When you want to enjoy it again, just reheat it on the stove. To freeze leftovers, let the dish cool completely. Then, place it in a freezer-safe container. Make sure to leave some space for expansion. It can last up to 3 months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. Reheat gently on the stove, adding a splash of broth if needed. You can make this dish ahead of time. Prepare it fully and store it in the fridge for quick meals. Portion it into individual servings for easy access. This way, you can grab a meal anytime. Just reheat and enjoy! It takes about 10 minutes to prep and 25 minutes total. This makes it a quick meal for busy days. You can have it ready in just under half an hour. Yes, you can use frozen tortellini. Just adjust your cooking time. Frozen tortellini may take a few minutes longer to cook. Make sure to check the package for exact times. Yes, you can make it vegan! Use plant-based tortellini and swap heavy cream for coconut cream. You can also use vegetable broth instead of regular broth. The sun-dried tomatoes add a lot of flavor, so it will still taste great. This dish pairs well with a simple green salad. You can also serve it with garlic bread for a nice crunch. Another option is steamed vegetables for extra color and health. This blog post covered a tasty Sun-Dried Tomato Tortellini Skillet. We explored the main and additional ingredients, like cheese tortellini, sun-dried tomatoes, and spinach. You learned key steps to cook this dish, along with helpful tips and fun flavor variations. Remember to store leftovers well for later meals. Enjoy making this dish your own with unique twists. With simple methods and easy swaps, you can create a meal that’s quick, delicious, and satisfying. Now, it's time to get cooking!

Sun-Dried Tomato Tortellini Skillet

Indulge in a mouthwatering Sun-Dried Tomato Tortellini Skillet Delight that’s perfect for busy weeknights! This easy recipe combines cheesy tortellini, vibrant sun-dried tomatoes, and fresh spinach cooked in a savory cream sauce. Ready in just 25 minutes, it’s a delicious way to bring flavor to your table. Click to explore the full recipe and elevate your dinner game tonight!
Print Recipe Pin Recipe

Ingredients
  

12 oz cheese tortellini (fresh or frozen)

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

2 cups fresh spinach, loosely packed

1 bell pepper, cored and thinly sliced (red or yellow for a touch of sweetness)

3 cloves garlic, finely minced

1 cup vegetable broth

½ cup heavy cream

1 teaspoon mixed dried Italian herbs (such as oregano, basil, and thyme)

¼ teaspoon red pepper flakes (optional, for an added kick)

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

Fresh basil leaves for an inviting garnish

Grated Parmesan cheese for serving

Instructions
 

Begin by heating the olive oil in a large, deep skillet over medium heat until shimmering.

    Add the finely minced garlic to the skillet and sauté for 1-2 minutes until fragrant, taking care not to let it brown to avoid bitterness.

      Incorporate the thinly sliced bell pepper and the chopped sun-dried tomatoes into the skillet. Sauté for an additional 3-4 minutes, stirring occasionally, until the bell pepper has softened and melded with the flavors.

        Pour in the vegetable broth and increase the heat slightly to bring the mixture to a gentle simmer.

          Stir in the cheese tortellini and cook according to the package instructions, usually for about 5-7 minutes, until they rise to the surface and are tender.

            Once the tortellini are cooked, reduce the heat and gently mix in the heavy cream. Allow the mixture to simmer for another 2-3 minutes to thicken slightly.

              Add in the fresh spinach, dried Italian herbs, and optional red pepper flakes, stirring well until the spinach has wilted and all components are evenly mixed.

                Season generously with salt and freshly ground black pepper. If the sauce is too thick for your liking, gradually add more vegetable broth until you achieve your desired consistency.

                  Remove the skillet from heat, then garnish with fresh basil leaves and generously sprinkle with grated Parmesan cheese just before serving.

                    Preparation Time: 10 min | Total Time: 25 min | Servings: 4

                      - Presentation Tips: Serve the tortellini in shallow bowls or on plates, elegantly adorned with extra Parmesan and a light drizzle of olive oil. This adds a touch of sophistication to your presentation and enhances the dish’s visual appeal.