From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Creamy Tortellini with Sun-Dried Tomatoes, Spinach & Parmesan
Rich, flavourful and easy to make — on the table in 35 minutes.
Bobbie's kitchen notes: use fresh or refrigerated tortellini for the best texture; oil-packed sun-dried tomatoes give the richest flavour; for a thicker sauce, let it simmer a few extra minutes; add grilled chicken or sausage to make it a complete meal; you can substitute half-and-half for a lighter version; for extra flavour, add a squeeze of fresh lemon juice; this reheats well and tastes even better the next day. Serve with garlic bread or focaccia, a green salad, roasted vegetables, or steamed asparagus or broccoli. Storage: fridge up to 4 days; freezer up to 2 months — thaw in the fridge and reheat gently with a splash of cream or broth. Nutrition per serving from Bobbie's card (approximate): 520 calories, 18 g protein, 32 g fat, 42 g carbohydrates, 3 g fibre. Vegetarian if you use vegetable broth.
Ingredients
Main ingredients
- 1 (20 oz) package cheese tortellini (fresh or refrigerated)
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 4 cups fresh spinach
- 1 cup heavy cream
- 1 cup chicken broth (or vegetable broth)
- 1 cup grated Parmesan cheese (plus more for serving)
- 1 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Optional add-ins
- Grilled chicken (2 cups, diced)
- Italian sausage (1 lb, cooked and crumbled)
- Mushrooms (1 cup, sliced)
- Extra vegetables (zucchini, bell peppers, etc.)
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Method
- 1
Cook the tortellini: bring a large pot of salted water to a boil. Cook tortellini according to package instructions (about 3–5 minutes). Drain and set aside.
- 2
Sauté the aromatics: in a large skillet, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- 3
Add sun-dried tomatoes: stir in chopped sun-dried tomatoes. Cook for 2 minutes to release their flavour.
- 4
Make the sauce: pour in chicken broth and heavy cream. Stir in Italian seasoning, salt, pepper and red pepper flakes (if using). Bring to a gentle simmer.
- 5
Add spinach: add fresh spinach and cook for 2–3 minutes until wilted. Stir in Parmesan cheese until the sauce is smooth and creamy.
- 6
Combine: add cooked tortellini to the skillet. Gently toss to coat everything in the sauce. Let simmer for 2–3 minutes to blend the flavours.
- 7
Serve and enjoy: serve hot with extra Parmesan, fresh basil and a sprinkle of red pepper flakes if desired.
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From Bobbie's “Bobbie's Recipe Cards (batch 5)”. Written up by Bobbie's Kitchen · Updated 26 October 2026