Feeding the Clan ♦ Organizing the Clutter ♦ Laughing at the Chaos ♦ Shopping the Clearance
Tonight I tried a new recipe and it was so good that I had to share it! This recipe was origionally a crock pot tortellini recipe that I found, but I decided it may be mushy and made it in about 20 minutes on the stove instead. It reminded me of something that you would order at the Olive Garden or an italian restaurant. It is healthy and not too rich, but creamy and delicious.
This recipe is so quick and easy, plus only dirties one pot!
1 bag of frozen cheese tortellinis
1 box or 4 cups of chicken stock (or vegetable stock)
2 cans of italian diced tomatoes (can use any variation of diced tomatoes with italian seasonings, garlic, onion, etc.)
1 bag of fresh baby spinach
1 – 8 oz. block of cream cheese, chopped into small squares
Topping: Shredded fresh parmesan cheese (optional)
Bring chicken stock to boil in a large stock pot, add tortellinis and stir. Next dumb in both cans of diced tomatoes and bring pot back to boil. Add baby spinach and cover, turning down heat so that it doesn’t overboil. Cook for about 2 minutes and then remove lid and stir wilted spinach into the mixture evenly. Add cream cheese squares, stir, cover, and cook for about 5 minutes or until all cream cheese is melted. Stir again until incorporated, sauce should be smooth and creamy.
Next, spoon onto deep dish plate, sprinkle with fresh parmesan, serve with crusty italian bread, and trust me – you will enjoy it!