Creamy Tomato Tortellini with Spinach and Crispy Parmesan Crumbs

Make it

Instructions

1. 01

   Toast the crunchy topping

   Set a medium skillet over medium heat. Melt 2 tbsp unsalted butter, then stir in 1/2 cup panko breadcrumbs. Toast for 3–4 minutes, stirring often, until evenly golden and crisp. Take the skillet off the heat and stir in 1/3 cup finely grated Parmesan cheese; transfer the crumbs to a small bowl so they stay crisp while you make the sauce. | Why: Toasting the crumbs separately keeps their texture lively against the creamy pasta.

2. 02

   Cook and drain the tortellini

   Fill a large pot with 3 qt water and stir in 1 tbsp salt. Bring it to a full boil over high heat. Add 20 oz refrigerated cheese tortellini and cook according to the package timing, usually 3–5 minutes, until tender but still pleasantly springy. Drain well in a colander; do not rinse. Keep the pot nearby for the sauce if convenient. | Why: Salting the cooking water seasons the pasta from the inside, while draining it promptly helps prevent overcooking.

3. 03

   Soften the aromatics

   While the pasta cooks, rinse and dry 1 medium yellow onion, peel it, and dice it finely. Peel and mince 3 garlic cloves. Set a large skillet over medium heat and swirl in 1 tbsp olive oil. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent at the edges. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add 2 tbsp tomato paste and stir for 1 minute until it darkens slightly and coats the aromatics. | Why: Gently cooking the onion, garlic, and tomato paste builds a savory, rounded base without scorching the garlic.

4. 04

   Simmer the tomato sauce

   Pour in 28 oz crushed tomatoes and 1 cup low-sodium chicken broth, scraping up any browned bits. Season with 1 tsp dried Italian seasoning, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Bring to a gentle bubble, then lower the heat and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and smells rich. If the tortellini is ready, keep it drained while the sauce simmers. | Why: A short, uncovered simmer concentrates the tomato flavor and gives the dried herbs time to bloom.

5. 05

   Make it creamy and wilt the spinach

   Reduce the heat to low. Rinse and dry 5 oz baby spinach, then stir it into the sauce in handfuls until wilted, about 2 minutes. Stir in 1/2 cup heavy cream and the finely grated zest of 1 lemon. Taste the sauce; it should be savory, gently tangy, and lightly peppery. Add the drained tortellini and fold gently for 1–2 minutes, just until hot throughout and coated. Avoid a hard boil once the cream is in. | Why: Adding the cream over low heat keeps the sauce smooth, while lemon zest brightens the rich tomato and cheese flavors.

6. 06

   Garnish and serve

   Divide the creamy tortellini among warm bowls. Tear 1/4 cup fresh basil leaves and scatter them over the bowls, then finish generously with the reserved Parmesan crumbs. Serve right away while the tortellini is hot and the topping is crisp. | Why: Fresh basil adds a fragrant finish, and adding the crumbs at the table protects their crunch.