Cooking Steps

• Cook the cheese tortellini according to the package instructions until al dente. Drain thoroughly and set aside to prepare the sauce.
• In a large saucepan over medium heat, melt the butter until bubbly. Whisk in the all-purpose flour until smooth, creating a roux that will thicken the sauce. Add the minced garlic and onion powder, cooking for a minute or two until fragrant.
• Gradually pour in the whole milk and heavy whipping cream while whisking continuously to avoid lumps. Continue cooking and whisking until the sauce is smooth and starts to gently simmer.
• Stir in the petite diced tomatoes, chopped spinach, fresh basil, and dried oregano. Season with salt and freshly ground black pepper to taste. Allow the mixture to combine and heat through.
• Mix in the freshly grated parmesan cheese until melted into the sauce. Then, gently fold in the cooked tortellini, ensuring each piece is well coated with the creamy tomato sauce. Heat through briefly before serving.