A quick and comforting 30‑minute one‑pot meal featuring cheese tortellini in a creamy tomato‑spinach sauce—perfect for weeknight dinners.

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Heat olive oil in a large pot or deep skillet over medium heat.
Add diced onion and sauté until translucent, about 3–4 minutes.
Stir in minced garlic and cook 30 seconds until fragrant.
Pour in diced tomatoes (with juices) and vegetable broth; bring to a simmer.
Add tortellini, stirring gently; cook according to package instructions (typically 7–9 minutes), stirring occasionally.
Once pasta is nearly al dente, stir in half‑and‑half and spinach. Cook another 2–3 minutes until sauce thickens and spinach wilts.
Remove from heat; stir in Parmesan cheese until melted and sauce is creamy.
Season with salt, pepper, and red pepper flakes if using. Serve warm with extra Parmesan.

Use fresh tortellini for best texture, but frozen or refrigerated varieties work well too.
For a richer sauce, substitute half‑and‑half with heavy cream.
Add cooked chicken or Italian sausage for extra protein.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or microwave, adding a splash of broth or cream if needed.