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Creamy Spinach And Tomato Tortellini For Easy Dinners With Ground Turkey, Spinach,

Creamy Spinach and Tomato Tortellini for Easy Dinners

Creamy Spinach and Tomato Tortellini for Easy Dinners combines whole cheese tortellini, browned ground turkey, spinach, and diced tomatoes in a creamy Parmesan sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Turkey and Tomato Base
  • 2 teaspoons olive oil for browning
  • 12 ounces ground turkey 99% lean, loose raw crumbles
  • 1/2 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning dried
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon crushed red pepper optional
  • 14.5 ounces fire-roasted diced tomatoes with juices
  • 1 1/2 cups chicken broth low-sodium
Tortellini and Finish
  • 12 ounces refrigerated cheese tortellini whole, uncut
  • 3/4 cup evaporated milk unsweetened
  • 5 ounces fresh baby spinach whole leaves
  • 2 tablespoons Parmesan cheese finely grated

Equipment

  • 5-Quart Dutch Oven
  • Chef'S Knife
  • Cutting board
  • Wooden spoon
  • Measuring Cups
  • Measuring Spoons
  • Fine Grater

Method
 

One-Pot Method
  1. Heat the olive oil in a 5-quart Dutch oven over medium-high heat. Add the ground turkey, 1/4 teaspoon of the salt, and black pepper. Cook for 5 to 6 minutes, breaking it into loose 1-inch crumbles, until browned and cooked to 165°F.
  2. Add the onion and cook for 2 to 3 minutes until softened. Stir in the garlic, Italian seasoning, and crushed red pepper; cook for 30 seconds.
  3. Stir in the tomatoes and broth, scraping up the browned bits. Bring to a gentle simmer.
  4. Add the whole tortellini. Simmer uncovered for 5 to 7 minutes, stirring once or twice, until tender and most of the liquid is absorbed.
  5. Reduce the heat to low and stir in the evaporated milk. Warm for 1 to 2 minutes without boiling.
  6. Add the spinach and Parmesan. Stir for 1 to 2 minutes until the spinach wilts and the sauce turns glossy. Taste and add the remaining salt as needed.
  7. Remove from the heat and rest for 2 minutes so the sauce can thicken.

Notes

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently with a splash of broth or milk because the tortellini absorbs sauce as it sits; freezing is possible for up to 1 month, but the pasta and spinach will soften.