Tortellini and Spinach Stew
Cheesy pockets of tender tortellini, simmered in an herby tomato sauce with vibrant spinach and then showered with mozzarella and parmesan cheeses.
Servings 4
Calories 506kcal
Equipment
Ingredients
- 1 pound tortellini of choice
- 4 cups tomato sauce
- 2 cups vegetable broth or chicken broth or beef broth
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- 2 cups packed baby spinach leaves
- 1 cup shredded mozzarella cheese
- Grated parmesan cheese for serving
- Crushed red pepper flakes for serving
- Fresh basil or parsley leaves for serving optional
Instructions
- Cook the tortellini according to the package directions. Drain and cover with foil to keep warm.
- Meanwhile, in a large saucepan, whisk together the tomato sauce, broth, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set the pan over medium-low heat and bring to a simmer. Simmer for 10 minutes.
- Fold in the spinach and cooked tortellini and cook for 2 to 3 minutes, until the spinach wilts.
- Ladle the tortellini into bowls and top with the mozzarella cheese. Serve with parmesan cheese, red pepper flakes, and fresh basil or parsley.
Nutrition
Calories: 506kcal | Carbohydrates: 65g | Protein: 27g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 65mg | Sodium: 2311mg | Potassium: 839mg | Fiber: 9g | Sugar: 13g | Vitamin A: 2915IU | Vitamin C: 21mg | Calcium: 359mg | Iron: 6mg