Ingredients
Scale
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 jar (12 oz) marinated artichoke hearts, drained and chopped
- 3 cups fresh spinach, chopped
- 1 package (19 oz) refrigerated cheese tortellini
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon red pepper flakes (optional, for a slight kick)
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
- Stir in the chopped artichoke hearts and spinach. Cook for 2-3 minutes, until the spinach is wilted.
- Add the tortellini to the pot, followed by the chicken broth and heavy cream. Stir to combine and bring to a gentle boil. Reduce heat to low, cover, and simmer for 5-7 minutes, or until the tortellini is tender.
- Stir in the Parmesan and mozzarella cheese until melted and creamy. Add the red pepper flakes, if desired, and season with salt and pepper to taste.
- Remove from heat and garnish with fresh parsley. Serve immediately and enjoy the creamy, cheesy goodness!
Notes
For a heartier meal, add cooked chicken, shrimp, or crumbled sausage. Stir in the cooked protein when you add the tortellini for a complete one-pot dinner.
A squeeze of lemon juice or a sprinkle of lemon zest at the end adds a refreshing brightness that complements the creamy sauce.
- Prep Time: 10
- Cook Time: 20
