Creamy Tortellini (veggie)
Ingredients
1 (20 ounce) can diced tomatoes
2 cloves garlic, minced
1/2 cup heavy cream
2 cups fresh baby spinach
1/2 cup fresh basil
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
9 ounces refrigerated cheese tortellini
1/2 cup “no chicken” broth (or chicken broth)
bay leaf
Instructions
Puree half of the tomatoes in a food processor until smooth.
In a medium skillet over medium heat, add pureed tomatoes and garlic to a boil and stir. Reduce heat to low simmer and stir until slightly thickened.
Increase heat to medium. Add spinach, basil, oregano,bay leaf, tortellini and remaining tomatoes (including liquid) to the skillet. Stir until spinach is wilted.
Add vegetable broth and Cream and press the tortellini below the liquid. Add in Parmesan cheese. Cook until the tortellini is warmed through, about 5 to 8 minutes.
Sprinkle with additional Parmesan cheese and add salt and pepper to taste!
