Spinach Cheese Tortellini

Ingredients

1 package of cheese tortellini (dried, frozen or fresh) – prepare per package instructions

2 tbs olive oil

2 tbs butter

1 small onion – diced

2 cloves garlic – minced

1 large can of crushed tomato

4 cups fresh spinach

Pepper and Salt to taste

1 tsp garlic powder

1 tsp onion powder

¼ tsp red pepper flakes

1 tsp thyme

1 tsp oregano

1 tsp cumin

1 tsp dried basil

2 tsp raw sugar

2 Tbs flour

¾ C milk

¾ cup heavy cream

¼ c Parmesan Cheese – grated (fresh is best). Plus more to taste.

Preparation

Prepare tortellini per package instructions.

In a large stainless steel pan, heat onions in olive oil and butter over medium heat until onions are soft and translucent (about 3-4 minutes). Add the garlic and allow to cook x 1 minutes. Add the tomatoes (juice and all), salt and pepper, garlic powder, onion powder, red pepper flakes, thyme, oregano, cumin and dried basil and raw sugar and allow to simmer for 5 minutes. Add spinach leaves all at once and place lid on the pan so that spinach can wilt. Stir occasionally until leaves are wilted. If tomato mixture becomes to dry – you can add water ¼ cup at a time as needed to wilt the spinach. Continue to allow the tomato mixture to simmer.

Once the spinach is wilted, in a small bowl, mix flour, milk and cream together and whisk together with a fork or a whisk. Once well blended, add to the tomato/spinach mixture. Add the Parmesan Cheese.

Using a slotted spoon, remove the tortellini from its cooking water and place into the tomato mixture. Gently mix with a wooden spoon being careful not to tear up the tortellini. Heat on stove top until all is heated through. Serve immediately. Garnish with parmesan cheese and fresh basil