Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2

Ingredients:

  • 8 oz. uncooked tortellini (stuffed with your preference; we like ricotta cheese)
  • 1 Tb. olive oil
  • 1 onion, minced
  • 4 Roma tomatoes, diced (or 1 can low-sodium diced tomatoes)
  • 2 cups fresh spinach, roughly chopped
  • 3 garlic cloves, minced
  • Salt and cracked pepper
  • ¼ cup vegetable stock
  • Crushed red chili pepper flakes
  • Grated Parmesan cheese (garnish to taste)

Directions:

  • 1

    Over medium heat, cook 1 tablespoon of olive oil and minced onion in a large skillet until fragrant and the onion is translucent. Add tomatoes, then season with salt, pepper and red pepper flakes. Let simmer for 3 to 4 minutes, stirring occasionally.

  • 2

    Once cooked down, add garlic, vegetable stock and spinach to the skillet. Let cook on medium heat until spinach begins to wilt. Remove from heat and cover.

  • 3

    Follow the instructions on the tortellini package to cook tortellini. When ready, drain and rinse.

  • 4

    Add cooked tortellini to the skillet with cooked veggies and spinach. Mix over medium-low heat and season to taste. Serve with a healthy garnish of Parmesan and some olive oil!