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Skillet Spinach Tortellini with Sun Dried Tomatoes


  • 2 tbsp bacon grease or olive oil
  • 3 cloves garlic minced
  • 1/2 cup diced onion
  • 1 14.5oz can chicken broth
  • 1 cup 2 tbsp milk divided
  • 1 pkg frozen spinach or cheese tortellini
  • 2-3 cups fresh spinach chopped
  • 1/4 cup sun dried tomatoes
  • 1 tbsp lemon juice
  • 2 tsp cornstarch
  • 1/4 cup Parmesan cheese {for topping}
  • 3-4 slices cooked and crumbled bacon
  • salt and pepper to taste


  • Heat bacon grease over medium heat in a large skillet. Once hot, add in garlic and onions, stirring and cooking 2-3 minutes. Add in chicken broth and 1 cup milk. Heat mixture until just barely boiling.
  • Add in frozen tortellini. Give it a quick stir and place the lid on the skillet. Set timer to 10 minutes. Pasta will heat and eventually come to a boil.
  • Meanwhile, give the spinach a few quick chops and cut the sun dried tomatoes into smaller pieces.
  • Assemble remaining ingredients. Combine 2 TBSP milk and 2 teaspoons of cornstarch, stirring until smooth.
  • Once timer goes off, remove the lid but keep the heat on medium. Add in milk-cornstarch mixture, stirring to combine. Add in all remaining ingredients except for Parmesan cheese.
  • The lemon juice might sound odd to you but it adds a nice pop of flavor that I really loved. Don't leave it out!
  • Give pasta a few stirs. After about a minute or two the spinach will be wilted and the sauce will thicken up.
  • Serve with Parmesan cheese on top. ENJOY!