2 tbsp olive oil
2 tbsp oil from sun-dried tomatoes
6 garlic cloves, minced
1 tsp Italian seasoning
1/4 tsp red pepper flakes
1/2 cup sun-dried tomatoes, chopped
1/4 cup white cooking wine
2 tbsp flour
2 tbsp butter
2 cups chicken broth
20 oz fresh cheese tortellini
1/2 cup heavy cream
1 cup freshly grated parmesan
2 cups fresh spinach
1 tbsp cream cheese
Salt and pepper, to taste
Heat olive oil and sun-dried tomato oil in a large pot over medium heat.
Add garlic, Italian seasoning, and red pepper flakes. Cook about 2 minutes until fragrant.
Stir in sun-dried tomatoes, wine, and flour. Simmer 1–2 minutes.
Add butter and stir until melted.
Slowly pour in chicken broth and bring to a gentle boil.
Add tortellini and cook 3–4 minutes until tender.
Stir in heavy cream, parmesan, spinach, and cream cheese until creamy and spinach wilts.
Season with salt and pepper and serve.
