Ingredients
Units
Scale
- 20 oz pack cheese and spinach tortellini
- 1 roma tomato, diced
- 2 tbsp basil, diced
- 1 tbsp garlic, minced
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 1/2 cup chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup fresh parmesan cheese, grated + extra for garnish
- 1/8 tsp crushed chili pepper flakes
- Salt, to taste
Instructions
- Cook tortellini as directed by package and drain.
- Meanwhile, melt butter in a large saucepan over medium high heat. Whisk in flour and garlic until combined.
- While whisking, slowly pour in broth, milk, and heavy cream.
- Bring to a simmer, reduce heat and whisk in parmesan cheese.
- Stir in the tomato, basil and crushed chili pepper flakes. Add salt to taste.
- Add drained tortellini to the cream mixture and stir until evenly coated. Serve immediately with more freshly grated parmesan cheese on top.
- Prep Time: 5 minutes
- Cook Time: 10 minutes