Love spinach artichoke dip? Love tortellini? Then you’ll love this dish! Like all Rachael Ray recipes, this one is a 30 minute, or less, meal. It’s always nice to have meals like this in your recipe binder.
I came across this recipe a few years ago, when I was going through a coworkers cookbook. I copied down some of the recipes that sounded good, and I’ve been making this ever since. It’s a big hit with both me and my husband, and it’s nice because you can adapt it to your likes. I gave the recipe to my best friend, and she took out the artichokes and added mushrooms and some other vegetables. This recipe is a good starting point, from which you can build to you and your families own likes and dislikes.
By the way, this is about as close as I usually get to vegetarian 🙂 It has chicken broth in it, which voids it as vegetarian…. but I still count it! I’m sure you could substitute vegetable broth if you wanted.
Spinach-Artichoke Cheesy Tortellini
1 (10 ounce) box frozen spinach, thawed and drained
3 tablespoons olive oil
3 garlic cloves, chopped
1 small onion, diced
2 tablespoons flour
1 cup chicken broth
1 cup whipping cream
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 cup grated parmesan cheese
18-20 ounces cheese tortellini
Cook the tortellini in salted boiling water according to package directions, about 7 minutes; drain.
Meanwhile, heat the oil in a large, deep skillet over medium heat. When the oil is hot, add garlic and diced onion; saute until onions are soft and translucent, about 8 minutes. Sprinkle the flour over the onions and stir to combine; cook for 1 minute. Whisk in the broth, then the cream and bring to a low boil. Season with nutmeg and reduce heat to low. Add the artichokes and spinach, breaking up the spinach as you add it to the sauce. Stir to combine, then stir in the cheese and season with salt and pepper. Toss in the tortellini. Serve immediately with additional grated cheese.
Source: Adapted from Express Lane Meals by Rachael Ray