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Creamy Tomato Basil Tortellini Recipe

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This recipe for Creamy Tomato Basil Tortellini, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tim Richardson


1 – 20-oz. package tortellini (cheese, chicken, sausage, spinach, etc.)
2 T. butter
½ c. small onion, diced
4 cloves garlic, minced
3 T. all-purpose flour
1¬¼ c. whole milk
½ c. heavy cream
1 – 14.5-oz. can diced tomatoes, with juice
5 oz. fresh baby spinach
3 T. fresh basil, chopped
¾ c. Parmesan cheese, finely shredded
Salt and pepper, to taste
Red chili flakes, to taste

Cook tortellini according to package instructions, and drain.
In a large saucepan, melt the butter over medium heat. Add the onion and sauté until translucent.
Add the garlic and sauté until fragrant.
Add the flour and stir constantly for about one minute.
Slowly whisk in the milk and heavy cream until smooth. Continue to stir until the sauce begins to simmer.
Add the tomatoes, spinach, and basil, and season with salt and pepper. Continue to cook until the sauce has thickened and the spinach has wilted.
Add the Parmesan cheese and stir until melted.
Remove the sauce from the heat, and toss the cooked and drained tortellini into the sauce. Mix until evenly coated. Thin with reserved pasta sauce, if desired.
Garnish with additional Parmesan cheese and chili flakes.




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