Creamy Spinach Tortellini with Meatballs

A quick 30-minute pasta dish made with pan seared garlic with a rich and flavorful creamy onion sauce with spinach, meatballs and tortellini pasta. Pan tossed with parmesan cheese and herbs to give a robust Tuscan flavor. A truly simple dish to make for dinner or to serve for a dinner party with a glass of wine. This recipe will become a family favorite.

Course Pasta

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 802kcal

Author Jessica (swankyrecipes.com)

Ingredients

12 meatballs
½ tablespoon olive oil
5 garlic cloves minced
3 cups vegetable stock
10½ ounce cream of onion condensed soup see notes for alternative
½ tablespoon dried parsley
1 teaspoon dried basil
½ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
2 cups water
1 cup half and half
½ cup water
1½ tablespoons all-purpose flour
¾ cup grated parmesan cheese
2 cups fresh baby spinach
20 ounces cheese tortellini refrigerated
¼ teaspoon salt to taste

US Customary - Metric

Instructions

Cook meatballs according to package directions. Drain on paper towel when done.
Heat 1/2 tablespoon olive oil (or coconut oil) in large dutch oven or pot over medium heat. Add minced garlic and cook for 3 minutes.
Pour in stock and condensed onion soup. Whisk until dissolved.
Add parsley, basil, black pepper, Italian seasoning and, red pepper flakes.
Stir in 2 cup water and 1 cup half & half.
In a small bowl, combine 1/2 cup cold water and flour. Stir to dissolve. Add to pot.
Turn stove top to medium-high heat. Cook for 10 minutes, stirring occasionally.
Stir in finely grated parmesan cheese. Cook 3 minutes.
Add refrigerated cheese tortellini. Cook 3 minutes.
Stir in baby spinach. Cook 3 minutes.
Add salt to taste.
Stir in cooked meatballs.

Notes

Substitutions for cream of onion include: Cream of Mushroom or Cream of Chicken
Serve with french bread.
Shredded chicken can be used in place of meatballs.
This dish can be made vegetarian without meat.

Nutrition