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Creamy One-Pot Tuscan Tortellini Skillet: Easy 20-Minute Dinner

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A quick and easy one-pot Tuscan tortellini skillet with a creamy, velvety sauce, sun-dried tomatoes, and spinach. Ready in just 20 minutes, this comforting weeknight dinner tastes like a special meal from Florence.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/2 cup (80 g) sun-dried tomatoes in oil, drained and chopped
  • 1 1/2 cups (360 ml) chicken or vegetable broth, low-sodium
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 20 oz (560 g) refrigerated cheese tortellini
  • 3 cups (90 g) fresh spinach, roughly chopped
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Prep your ingredients: Mince the garlic, drain and chop the sun-dried tomatoes, roughly chop the spinach, and grate the Parmesan cheese. Measure out the cream, broth, and seasonings.
  2. Heat the skillet: Place a large skillet (12-inch with high sides) over medium heat and add 1 tablespoon of olive oil. Let it warm for about 30 seconds until shimmering.
  3. Sauté the aromatics: Add the minced garlic and chopped sun-dried tomatoes to the hot oil. Stir constantly for 1-2 minutes until the garlic is fragrant and just starting to turn golden. Do not let it burn.
  4. Add the liquid: Pour in the broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan. Add the Italian seasoning and red pepper flakes (if using). Stir again.
  5. Add the tortellini: Dump the entire 20 ounces of refrigerated tortellini into the skillet. Gently stir to make sure all the tortellini is submerged in the liquid.
  6. Bring to a simmer: Increase the heat to medium-high and bring the liquid to a gentle simmer (small bubbles breaking the surface). Once simmering, reduce the heat to medium-low.
  7. Cover and cook: Put the lid on the skillet and let it cook undisturbed for 5 minutes. Remove the lid, stir, and check the tortellini. It should be tender but still have a slight bite (al dente). If still firm, cover and cook for another 2-3 minutes. The sauce should have thickened noticeably.
  8. Add the spinach: Once the tortellini is cooked, remove the lid and add the chopped spinach. Stir gently until the spinach wilts, about 30-60 seconds.
  9. Finish with Parmesan: Remove the skillet from the heat. Sprinkle the grated Parmesan over the top and stir until it melts into the sauce. Taste and add salt and pepper as needed.
  10. Rest before serving: Let the skillet sit off the heat for about 2 minutes before serving. This allows the sauce to thicken to the perfect consistency. Serve immediately.

Notes

Use refrigerated tortellini for best results. If using dried tortellini, increase cooking time by 3-4 minutes and add an extra 1/4 cup of broth. For a dairy-free version, substitute heavy cream with full-fat canned coconut milk and use dairy-free Parmesan. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or broth to loosen the sauce. Freezing is not recommended as the cream sauce may separate.

Nutrition

Keywords: tortellini, one-pot, creamy, Tuscan, sun-dried tomatoes, spinach, quick dinner, weeknight meal, Italian, comfort food

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