Tortellini Stew with Spinach

By dhoffmanlatter

Ingredients

• Portobello Tortellini
• 2 teaspoons olive oil
• 3 – 4 cloves garlic
• 10 oz frozen spinach, defrosted and drained
• 28 oz can diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 cup chopped fresh flat leaf parsley
• Freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

1.In a large saucepan, heat oil over low heat. Add garlic and cook. Stir often, until golden, about a minute or two.

2.Stir in spinach, tomatoes, oregano and basil. Increase heat to medium and bring to a simmer. Cook to the consistency you like. I cook it so there is no fluid left from the tomatoes, to make it a real stew. If you like it more as a sauce, cook it less. Add in the parsley and cook just another minute or so. Stir often through the cooking process.

3.Top cooked tortellini with the sauce. Season with salt and pepper. Add grated Parmesan.