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Tuscan Tortellini Skillet

This dinner is greater than the sum of its parts — it’s so incredibly easy, but tastes like you spent hours on it. Fresh tomatoes cook down quickly to create a sweet sauce that’s brighter and more flavorful than the jarred stuff — especially when flavored with garlic and red pepper flakes. Cheese tortellini plumps up quickly as it simmers in the sauce, so all that’s left to do is wilt some spinach into the mix. It’s just the kind of weeknight meal that’s guaranteed to become a new favorite.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 12 minutes
    •    Yield: Serves 4


    •    2 tbsps olive oil
    •    1/2 tsp kosher salt
    •    3 cloves garlic, minced
    •    2 cups packed baby spinach
    •    pinch red pepper flakes (Optional)
    •    1/4 tsp freshly ground black pepper
    •    freshly grated Parmesan cheese, for serving
    •    2 pounds plum or Roma tomatoes, coarsely chopped
    •    2 (8-ounce) packages fresh cheese tortellini, or 1 (19-ounce) bag frozen cheese tortellini


  1. Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat until shimmering. Add the tomatoes, salt, black pepper, and red pepper flakes, if using. Cook until the tomatoes soften and release their juices, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
  2. Increase the heat to medium-high, stir in the tortellini, and cook, stirring occasionally, until the tortellini is plump and tender, 3 to 5 minutes, or according to package instructions.
  3. Remove from the heat and stir in the spinach until it just wilts, about 1 minute. Serve immediately with plenty of grated Parmesan cheese.

This great family recipe is thanks to The Kitchn Recipes at


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