Cheese Tortellini Skillet
This cheese tortellini skillet comes together in 15 minutes with fire-roasted tomatoes and fresh basil. This quick vegetarian dinner or side dish is perfect for busy weeknights!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: Dinner
- Diet: Vegetarian
Ingredients
Scale
- 12 to 16 ounces frozen or refrigerated cheese tortellini
- 28 ounce can crushed fire roasted tomatoes (or best quality purchased marinara sauce)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 3 cups baby spinach leaves, tightly packed (or chopped spinach)
- 8 fresh basil leaves
- 4 ounce goat cheese log
Instructions
- Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it.
- Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
- When the pasta is done and drained, add it to the skillet. Crumble in the goat cheese into the sauce and stir until a creamy sauce forms (if you’d like, save out a few crumbles for topping). Serve immediately.
Notes
Leftovers and reheating: Leftover tortellini stores refrigerated for up to 3 days. The pasta will absorb some of the sauce as it sits, but it still tastes delicious. To reheat, heat in a skillet over medium heat with a splash of water to loosen the sauce (but just a splash, otherwise it will be too watery).
Find it online: https://www.acouplecooks.com/cheese-tortellini/
