Fresh or thawed tortellini cooks in 3-4 minutes and holds its shape better than frozen-straight-in — if using frozen, add a few extra minutes and expect a slightly thicker broth from the extra starch.
Instructions
Melt the butter in a large pot over medium heat. Add the onion and cook 4 minutes until soft, then add the garlic and cook 30 seconds.
Stir in the crushed tomatoes and broth. Bring to a simmer.
Add the tortellini and simmer according to the package time, stirring occasionally so it does not stick.
Lower the heat and stir in the cream, spinach, and parmesan. Cook 2 minutes until the spinach wilts.
Stir in the basil, taste for salt and pepper, and serve with more parmesan.