Spinach and ricotta tortellini are made delicious with a simple garlic, cream and tomato-based sauce. The cook time is 7 minutes. 7 minutes! And with minimal prep! Definitely faster than any takeaway order. The tomato juices and chicken stock create an amazing flavour. Cream and lashings of parmesan top it off. The beauty of this recipe is that the tortellini does not need to be precooked. It is simply added to the sauce making this the perfect fast and easy, one-pot family dinner.
Heat olive oil in a large skillet on high heat. Add the onion and garlic. Cook, stirring for 1-2 minutes.
Add the tomatoes and chicken stock. Cook for 2 minutes, and then use the back of a fork to squash the tomatoes gently.
Add the tomato paste, pepper and spinach leaves. Wait 30 seconds for the spinach leaves to wilt, then add the spinach and ricotta tortellini directly from the bag (no need to pre-cook).