One-pot Creamy Tomato Tortellini

Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1/2 diced yellow onion and sauté until softened, about 3-4 minutes. Add 3 minced garlic cloves and cook for 1 minute until fragrant.

Pour in 1 (15 oz) can crushed tomatoes, 2 cups vegetable broth, 1/2 cup heavy cream, 1 tsp Italian seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir to combine and bring to a gentle boil.

Add 16 oz refrigerated cheese tortellini to the boiling liquid. Reduce heat to a simmer, cover the pot, and cook for 5-7 minutes, stirring occasionally, until the tortellini is tender and cooked through.

Stir in 2 cups fresh baby spinach and cook for 1-2 minutes until completely wilted.

Remove the pot from the heat and stir in 1/4 cup grated Parmesan cheese. Let the dish rest for 2-3 minutes to allow the sauce to thicken slightly before serving.