Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 lb refrigerated cheese tortellini
  • 1/2 cup grated Parmesan cheese
  • 4 cups fresh baby spinach, packed
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Melt the butter over medium heat in a stockpot. Add the diced onion and sauté for 3-5 minutes until translucent. Stir in the minced garlic and Italian seasoning, cooking for 60 seconds until fragrant.
  2. Pour in the broth and diced tomatoes with their juices. Increase the heat to medium-high and bring to a gentle boil, then reduce heat to a simmer for 5-7 minutes.
  3. Stir in the refrigerated tortellini and simmer for 3-5 minutes, or until the pasta floats to the surface and is tender.
  4. Turn off the heat. Gently stir in the heavy cream, grated Parmesan, and fresh spinach. Stir until the spinach is just wilted and the cheese has melted.