Ingredients
Scale
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 2 cups chicken broth
- 1 cup heavy cream
- 1 (9 oz) package fresh cheese tortellini
- 1 cup spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic; cook until softened, about 3 minutes.
- Pour in chicken broth and bring to a simmer. <li id="instruction-step-3" Stir in heavy cream and nutmeg. Add spinach and cook until wilted, 2 minutes.
- Add tortellini and cook according to package instructions (usually 7–9 minutes) until tender. <li id="instruction-step-4" Stir in Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Vegetarian option: use vegetable broth and omit Parmesan or use a vegan alternative.
- Frozen tortellini works in a pinch—just adjust cooking time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup + 1/4 tortellini
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 85mg
