Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups chicken broth
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 1 bag (19 oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach, chopped
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Melt the butter over medium heat in a large stock pot or Dutch oven.
  2. Add the diced onion and sauté for 3-5 minutes until translucent and fragrant.
  3. Stir in the minced garlic and cook for exactly 60 seconds until fragrant but not browned.
  4. Pour in the crushed tomatoes, broth, Italian seasoning, salt, and pepper.
  5. Increase heat to medium-high and bring the mixture to a gentle boil.
  6. Reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
  7. Stir in the refrigerated tortellini and cook for 3-5 minutes, or until the pasta floats to the surface.
  8. Immediately stir in the heavy cream and spinach; remove from heat as soon as the spinach is wilted.
  9. Stir in the Parmesan cheese just before serving.