Instructions

• Cook the tortellini according to the package instructions. Keep the pot of cooking water on the heat and do not fully discard it (you may use small amounts later if the sauce needs thinning).
• Meanwhile, heat 2 tbs olive oil and 2 tbs butter in a large stainless-steel pan over medium heat until the butter melts. Add 1 small onion (diced) and cook, stirring occasionally, until the onion is soft and translucent, about 3–4 minutes.
• Add 2 cloves garlic (minced) and cook, stirring, for 1 minute.
• Add 1 large can of crushed tomato (juice and all), Salt and Pepper to taste, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon cumin, 1 teaspoon dried basil, and 2 teaspoon raw sugar. Stir to combine and allow the tomato mixture to simmer gently for 5 minutes.
• Add 4 cups fresh spinach all at once, cover the pan, and let the spinach wilt, stirring occasionally. If the tomato mixture becomes too dry before the spinach wilts, add water 1/4 cup at a time (or a small splash of the reserved tortellini cooking water) until the spinach has fully wilted.
• In a small bowl, whisk together 2 Tbs flour, 3/4 C milk, and 3/4 cup heavy cream until smooth and lump-free. Pour this mixture into the tomato–spinach sauce while stirring to prevent lumps. Add 1/4 c Parmesan cheese (grated) and continue to simmer, stirring, until the sauce thickens slightly, about 2–3 minutes.
• Using a slotted spoon, transfer the cooked tortellini from its cooking water directly into the sauce. Gently fold the tortellini into the sauce with a spoon, taking care not to tear them. Heat just until the tortellini are warmed through, about 1–2 minutes.
• Taste and adjust seasoning with additional Salt and Pepper if needed. Serve immediately, and sprinkle additional Parmesan cheese to taste.