Ingredients:

  • 2 tbsp sun-dried tomato oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth (low sodium)
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 20 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach

Instructions:

  1. Heat the sun-dried tomato oil in a 12-inch deep skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes, sautéing for 2–3 minutes until fragrant and softened.
  2. Stir in the heavy cream, chicken broth, dried oregano, and red pepper flakes. Bring to a gentle simmer for 3 minutes to concentrate the flavors, ensuring it does not reach a rolling boil.
  3. Add the refrigerated tortellini to the pan. Stir gently and simmer for 5–7 minutes until the pasta is tender and the sauce has thickened.
  4. Fold in the baby spinach and Parmesan cheese, stirring for 1 minute until the spinach is wilted and the cheese is fully melted.