Ingredients

2 Tbs butter
1 large can of crushed tomato
1 package of cheese tortellini (dried, frozen or fresh) – prepare per package instructions
1 tsp cumin
1 tsp dried basil
2 Tbs flour
2 cloves garlic – minced
1 tsp garlic powder
¾ cup heavy cream
¾ C milk
2 Tbs olive oil
1 small onion – diced
1 tsp onion powder
1 tsp oregano
¼ c Parmesan Cheese – grated (fresh is best). Plus more to taste.
2 tsp raw sugar
¼ tsp red pepper flakes
Pepper and Salt to taste
4 cups fresh spinach
1 tsp thyme

Cooking Instructions

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).
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Length: 4 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.
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Length: 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 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.
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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.
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