Creamy Tortellini with Artichokes, Sun-Dried Tomatoes + Spinach


Creamy Tortellini with Artichokes, Sun-Dried Tomatoes + Spinach

Servings 4 Servings


  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, finely chopped
  • ½ marinated artichokes, drained
  • ½ cup sun dried tomatoes in oil, drained
  • 3 cloves garlic, finely chopped
  • 1 cup chicken or veggie broth
  • ½ cup heavy cream
  • 1 tablespoon butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon nutmeg
  • cup chicken broth
  • 1 pound fresh cheese tortellini
  • 3 cups fresh baby spinach
  • 1 fresh lemon, juiced
  • ½ cup grated parmesan cheese


  • Heat 2 tablespoons of olive oil in a large skillet over medium heat, add the shallots and sauté, 3-4 minutes. Add artichokes, sundried tomatoes and garlic, continue to sauté for 2-3 minutes, until fragrant. Pour in the broth and cream and cook about 5 minutes until sauce has reduced slightly. Whisk in butter and season sauce with salt, black pepper and nutmeg.
  • Add the tortellini to the pan with the creamy sauce and cook 2-3 minutes. Add spinach and stir to combine. Finish with a squeeze of lemon juice and parmesan cheese. Enjoy!