Ingredients
- 1 pkg (19-20 oz) cheese tortellini
- 1 Tbsp extra virgin olive oil
- 1 onion diced
- 1 tsp minced garlic
- 1 can (15 oz) artichoke hearts drained and chopped
- 4 cups fresh spinach fresh
- 1 pkg (5.2 oz) garlic and herb gournay cheese Boursin brand preferred
- 1 cup chicken broth
- ½ cup milk
- ½ cup grated Parmesan
- 1 lemon zest
- ½ lemon juice of
- 1 tsp Kinder's Garlic & Herb seasoning with lemon
- Salt to taste
- Black pepper to taste
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- Heat the olive oil in a large deep sauté pan over medium heat.
- Add the onion, garlic, and artichokes. Cook 2–3 minutes, until the onion softens and most of the liquid has cooked off.
- Pour in the chicken broth and milk.
- Stir in the Boursin until melted and creamy.
- Add the tortellini directly to the pan — no need to thaw if frozen.
- Cover and simmer 5–7 minutes, until the tortellini is tender.
- Stir in the spinach and Parmesan. Cook 1–2 minutes, until the spinach wilts.
- Finish with the lemon zest, lemon juice, and garlic-herb (or Italian) seasoning. Taste and adjust salt and pepper.
- Optional: top with seared shrimp, rotisserie chicken, or white beans.
Nutrition
Video
Notes
Best fresh — tortellini in a cream sauce keeps softening as it sits. Store leftovers in the fridge 2–3 days and reheat gently with a splash of milk or broth to loosen the sauce. If using frozen tortellini, add it straight from the bag; if refrigerated or thawed, start checking a couple of minutes earlier. Marinated artichoke hearts add extra flavor; if using plain canned, add a pinch more seasoning at the start.
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