Tortellini with Tomato Cream Sauce

Tortellini with Tomato Cream Sauce

Tortellini cooks up in only two minutes, so have the sauce ready to go as you boil the water.

2 tablespoons olive oil

1/2 cup chopped onion

3 garlic cloves, minced

1-14.5 ounce can diced tomatoes, undrained

1-10 ounce package of frozen chopped broccoli, or fresh spinach

1½ teaspoons dried basil

1 teaspoon salt

1 teaspoon pepper

1 pint half & half

1/2 cup grated Parmesan cheese (optional)

1-16 ounce package frozen cheese tortellini

In a Dutch oven, heat the olive oil and sauté the onion.  Add the garlic and cook 1 minute longer.  Add the tomatoes, broccoli or spinach, basil, salt and pepper.  Bring the mixture to a boil and lower heat to a simmer and cook and stir for 3 minutes.  Add the cream and cheese and bring to a boil and lower heat to a simmer and cook uncovered for 8 minutes. In a large pot, cook the tortellini according to package directions.  Drain the tortellini, place in the Dutch oven and toss with the sauce.  Serves 6