This dish started life as a soup. I’ve seen various versions in cookbooks like Greta Podelski’s excellent Yum & Yummer or on the Delish website to name two. But, I can’t serve this as anything other than a delicious and easy to make pasta. As a result, my key Veteran Move in this dish is to step up the amount of Tortellini the recipe most often calls for.
Another important Veteran Move that extends to any dish that combines liquids or ingredients in sauce like diced, whole or stewed tomatoes, is to treat each addition of liquid as a separate step allowing each to come to a boil before stirring and adding the next liquid. It adds to the depth and richness of flavour in any dish.
- 1 tbsp. butter
- 1/2 onion, diced
- 4 cloves garlic, minced
- 3 tsp. Italian seasoning
- 1/2 tsp. red pepper flakes
- 3 tbsp. all-purpose flour
- 3 c. low sodium chicken broth
- 1 (28-oz.) can diced tomatoes
- 3 tbsp. tomato paste
- 1 kg. cheese tortellini
- 1/3 c. 5% coffee cream
- 1/2 c. freshly grated Parmesan
- 3 c. baby spinach, packed
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. basil, thinly sliced for garnish
In a large pot over medium heat, melt butter. Add onion and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add Italian seasoning, red pepper flakes, and flour and whisk to combine. Cook 1 more minute.
Add broth, tomatoes, tomato paste, and bring to a boil. Add tortellini and then simmer until it’s cooked, about 10 minutes.
Add the cream and Parmesan and stir to combine.
Add spinach and let wilt. Season with salt and pepper.
Garnish with basil and serve.
Ceasar salad and crusty bread and terrific complements to this dish which has the potential to become a staple in any family dinner rotation.