Ingredients
Instructions
Bring a large pot of salted water to a boil.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until softened and translucent, about 5–7 minutes.
Add the garlic and cook for 1 minute, stirring, until fragrant but not browned.
Pour in the crushed tomatoes, season with salt and freshly ground black pepper, and simmer gently over low heat for 10–15 minutes.
Once the water reaches a rolling boil, add the tortellini and cook for 2–3 minutes, or until al dente, according to the package directions.
Stir in the heavy cream and simmer gently for 2 minutes.
Add the spinach and cook, stirring, until wilted, about 1–2 minutes.
Drain the tortellini, then add them to the sauce and gently toss to combine.
Serve immediately, topped with grated Parmesan cheese, if desired.