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- 12 oz cheese-filled tortellini (fresh or frozen) - 2 cups fresh spinach, roughly chopped - 1 cup ricotta cheese - 1 cup heavy cream - 1 cup vegetable broth - 2 cloves garlic, minced - 1 tablespoon extra-virgin olive oil - Salt, black pepper, and red pepper flakes - Fresh basil leaves - 1 cup freshly grated Parmesan cheese This dish is a creamy delight with simple, fresh ingredients. You start with cheese-filled tortellini. You can use either fresh or frozen. I like fresh tortellini for the best taste and texture. Next, add fresh spinach, which adds color and nutrients. Ricotta cheese gives it a rich, creamy base. Heavy cream makes the sauce smooth and velvety. For the broth and seasoning, vegetable broth brings depth to the dish. Garlic adds a wonderful aroma. Extra-virgin olive oil gives a nice touch of flavor. Use salt, black pepper, and red pepper flakes to season to your taste. The red pepper flakes add a little heat, which is optional but fun! Finally, fresh basil leaves and grated Parmesan cheese are the perfect garnishes. They add freshness and a touch of elegance. With these ingredients, you can create a one-pot meal that is both easy and delicious. To start, heat a large pot over medium heat. Add one tablespoon of extra-virgin olive oil. Once the oil is warm, toss in two minced cloves of garlic. Sauté the garlic for about one minute. Stir it often so it does not brown. Next, pour in one cup of vegetable broth. Turn up the heat just a bit and let it simmer gently. Now it’s time to add the star of our dish: the tortellini. You can use either fresh or frozen cheese-filled tortellini, about 12 ounces. Pour it straight into the pot with the broth. Follow the package instructions for cooking time. Fresh tortellini takes about 4-6 minutes. Frozen tortellini needs about 8-10 minutes. Stir occasionally to keep it from sticking together. Once the tortellini is cooked, lower the heat. Gradually add in one cup of heavy cream and one cup of ricotta cheese. Stir well until both are mixed in and the sauce is creamy. Then, slowly sprinkle in one cup of freshly grated Parmesan cheese. Keep stirring until the sauce is velvety and smooth. Now, fold in two cups of roughly chopped fresh spinach. Let it wilt for about two minutes. This adds great color and flavor. Finally, season with salt, black pepper, and red pepper flakes to taste. If you want a little kick, the red pepper flakes are perfect. Let the dish sit for a few minutes to thicken before you serve it. To cook tortellini just right, follow these steps: - Use a large pot for even cooking. - Bring water or broth to a gentle boil before adding tortellini. - Stir occasionally to prevent sticking. For creaminess, adjust the heavy cream and ricotta. Start with 1 cup of each. If you want it creamier, add more heavy cream. If you prefer a lighter dish, reduce the cream. Herbs and spices can elevate your dish. Here are some suggestions: - Add fresh basil for a sweet, herbal note. - Stir in a pinch of oregano for warmth. - Include red pepper flakes for heat, if you like spice. You can also add optional ingredients for extra flavor: - Sun-dried tomatoes bring a tangy bite. - Cooked chicken or shrimp can add protein. - Lemon zest brightens up the creaminess. To serve your creamy tortellini beautifully, consider these tips: - Use deep bowls to show off the vibrant colors. - Layer the tortellini gently for an inviting look. For garnishing ideas that impress: - Top each serving with fresh basil leaves. - Sprinkle extra Parmesan for a nice finish. - Drizzle olive oil for a glossy touch. {{image_4}} You can easily swap out the spinach for other greens. Try kale, arugula, or even Swiss chard. These options bring their own flavors and nutrients. They also work well with the creamy sauce. If you want a different taste, use cottage cheese instead of ricotta. It still gives a creamy texture but with a lighter flavor. You can also experiment with goat cheese for a tangy kick. To make this dish vegan-friendly, replace the ricotta with cashew cream or tofu. Both options give a creamy feel without dairy. Use coconut milk instead of heavy cream for richness. Check your vegetable broth to ensure it’s also vegan. For gluten-free adaptations, use gluten-free tortellini. They are widely available now and taste great. Check the labels to ensure they are truly gluten-free. Want to add protein? Chicken or shrimp can elevate this meal. Just cook them in the pot before adding the broth. Make sure to cut the meat into small pieces for even cooking. Incorporating seasonal vegetables can also enhance the dish. Think zucchini, bell peppers, or cherry tomatoes. These veggies not only add flavor but also color to your plate. To keep your One-Pot Creamy Spinach Ricotta Tortellini fresh, let it cool down first. Once cool, place it in an airtight container. This way, it stays tasty and safe. In the fridge, it lasts about 3 to 4 days. Always check for any signs of spoilage before eating. If it smells off or looks different, it's best to toss it. For long-term storage, you can freeze this dish. Divide it into portions and place them in freezer-safe containers. Make sure to leave some space at the top for expansion. It can stay good in the freezer for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove over low heat. Add a splash of cream or broth for the best texture. Stir often to avoid sticking. Enjoy your creamy tortellini even weeks later! Cooking time depends on whether you use fresh or frozen tortellini. Fresh tortellini cooks in about 4 to 6 minutes. Frozen tortellini takes a bit longer, around 8 to 10 minutes. Always check the package for specific times. Yes, you can use other pasta types! Bowties, penne, or even shells work well. Just adjust the cooking time based on the pasta shape. Make sure to choose pasta that can hold the creamy sauce. To add some heat, sprinkle in red pepper flakes while cooking. You can also add diced jalapeños or a splash of hot sauce. Start with a little and taste as you go. Adjust to your heat level. This creamy tortellini pairs well with a simple salad, garlic bread, or steamed veggies. You can also serve it with roasted asparagus or a light tomato sauce on the side for extra flavor. Enjoy! This dish combines cheese-filled tortellini, fresh spinach, and creamy sauce for a delicious meal. By following the easy steps, you create a comforting pasta dish that's sure to impress. Use my tips to enhance the flavors and try some variations to suit your taste. Don't forget to store leftovers properly for later enjoyment. Enjoy cooking this delightful recipe, and remember, there’s always room to make it your own! Your dining experience can be both fun and satisfying.

One-Pot Creamy Spinach Ricotta Tortellini

Indulge in the delicious simplicity of One-Pot Creamy Spinach Ricotta Tortellini, a perfect dish for busy weeknights! This creamy pasta combines cheese-filled tortellini, fresh spinach, and rich ricotta in just 25 minutes. With minimal cleanup and maximum flavor, it's a family favorite! Click through to explore the full recipe and delight in a comforting meal that’s sure to impress. Don’t miss out on this tasty treat!
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Ingredients
  

12 oz cheese-filled tortellini (fresh or frozen)

2 cups fresh spinach, roughly chopped

1 cup ricotta cheese

1 cup heavy cream

1 cup vegetable broth

1 cup freshly grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon extra-virgin olive oil

Salt and freshly cracked black pepper to taste

Red pepper flakes (optional, for an added kick)

Fresh basil leaves, for garnish

Instructions
 

In a large pot over medium heat, warm the olive oil. Once hot, add the minced garlic and sauté for approximately 1 minute, stirring frequently, until fragrant but not browned.

    Carefully pour in the vegetable broth and increase the heat slightly until it reaches a gentle simmer.

      Add the tortellini to the simmering broth and cook according to the package instructions: about 4-6 minutes for fresh tortellini or 8-10 minutes for frozen, stirring occasionally to prevent sticking.

        After the tortellini is tender, reduce the heat to low. Gradually stir in the heavy cream and ricotta cheese, mixing until fully incorporated and creamy.

          Slowly sprinkle in the grated Parmesan cheese, stirring continuously until the sauce becomes velvety and smooth.

            Gently fold in the chopped spinach, allowing it to wilt in the hot sauce for about 2 minutes, enriching the dish with its vibrant flavor and color.

              Season the dish with salt, freshly cracked black pepper, and red pepper flakes to taste if you prefer a spicy kick.

                Remove the pot from heat and let the mixture sit for a few minutes to thicken slightly before serving.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Dish out the creamy tortellini into individual bowls, garnishing each with fresh basil leaves for a burst of color and flavor. For an added touch of elegance, finish with a light sprinkle of extra Parmesan cheese atop each serving.