Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 tsp red pepper flakes
  • 2 cups low sodium vegetable broth
  • 15 oz crushed tomatoes
  • 1 tsp dried oregano
  • 20 oz refrigerated cheese tortellini
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup half and half
  • 2 cups fresh baby spinach, packed
  • 1/2 cup fresh basil leaves, chiffonade
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Heat 1 tbsp extra virgin olive oil in your large pot over medium heat. Add 1/2 cup finely diced yellow onion and cook for 5 minutes until translucent and soft. Stir in 3 cloves minced garlic, 2 tbsp tomato paste, and 1/2 tsp red pepper flakes. Note: Sautéing the paste for 2 minutes removes the raw canned taste and darkens the color.
  2. Pour in 2 cups low sodium vegetable broth, 15 oz crushed tomatoes, 1 tsp dried oregano, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper. Stir well to combine, ensuring no tomato paste clumps remain. Bring the mixture to a gentle boil until small bubbles break the surface.
  3. Add 20 oz refrigerated cheese tortellini to the pot. Stir to submerge them in the liquid. Reduce the heat to low medium and simmer for 7 minutes until the pasta is tender and plump. Note: Don't walk away; stir occasionally to keep the pasta from sticking to the bottom.
  4. Turn the heat to the lowest setting. Stir in 1/4 cup half and half and 2 cups fresh baby spinach. Continue stirring for 1-2 minutes until the spinach is completely wilted.
  5. Remove the pot from the heat. Fold in 1/2 cup fresh basil chiffonade and 1/4 cup freshly grated Parmesan cheese. Taste and add a pinch more salt if the flavors don't pop yet. Serve immediately while the sauce is glossy.