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  • 1 lb cheese tortellini
  • 1 tbsp minced garlic
  • 1 cup chopped contemporary spinach
  • 1 14.5 ounce can petite diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon onion flakes
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 1/4 cup grated Parmesan cheese

US Customary – Metric


  • Start by boiling your tortellini noodles till they’re al dente (aka prepared). Observe the instructions on the bundle for boiling time.
  • Whereas the tortellini is boiling, roughly chop the spinach.
  • Warmth a big skillet utilizing medium warmth and put the 2 minced garlic into it. Saute it briefly till aromatic, about thirty seconds or so.
  • Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
  • Prepare dinner and stir over medium excessive warmth till the combination begins to bubble.
  • In one other bowl, mix the flour and half-and-half. Whisk till pretty easy.
  • Add the creamy combination into the the skillet together with the Parmesan cheese.
  • Warmth via and scale back the warmth to medium low and proceed to stir and cook dinner till it thickens, about 5 minutes.
  • Add the drained tortellini and blend collectively gently.
  • Serve and revel in!