1 tbsp olive oil

1 small onion, chopped

3 garlic cloves, minced

1 can (14-1/2 ounces) petite diced tomatoes, undrained

5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)

1 tsp dried basil

3/4 tsp salt

1/2 tsp pepper

1 c. heavy whipping cream

1 package (19 ounces) frozen cheese tortellini

1/2 c. grated Parmesan cheese

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.

Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.