Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 6 cups chicken broth
  • 1 lb refrigerated cheese tortellini
  • 5 oz fresh baby spinach, packed
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and fragrant. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until the paste turns a deep brick-red color.
  2. Pour in the broth, Italian seasoning, salt, and pepper. Increase the heat to medium-high and bring the liquid to a gentle boil. Once boiling, reduce heat to low and let it simmer for 5 minutes to marry the flavors.
  3. Carefully stir in the refrigerated tortellini. Cook uncovered for 3-5 minutes until the pasta floats to the surface and is tender but still holds its shape.
  4. Turn off the heat. Stir in the heavy cream and grated Parmesan cheese until fully incorporated and glossy. Fold in the baby spinach, stirring just until the leaves wilt from the residual heat.