1. Start by prepping the veggies – peel and finely chop the onion and garlic. Remove the sun-dried tomatoes from the oil and let them drain a bit, then chop them coarsely. Wash the baby spinach and let it drain.

2. Heat up a Dutch oven* with some olive oil. Add the diced onion and sauté until soft and glossy. Next, add the diced garlic and the chopped sun-dried tomatoes and cook for 1–2 minutes. Add the tomato paste, the dried oregano, basil, paprika powder, marjoram, and thyme, stir in and let toast for a moment until fragrant. Next, add the flour, stir it in, and let it cook for a moment, then deglaze with the chicken broth. Let the sauce come to a boil, then add the tortellini. Reduce the heat a bit and let everything simmer for about 10–12 minutes (see note) – stir occasianally, so the tortellini do not stick to the bottom of the Dutch oven.

3. Stir in the heavy cream, then add the grated parmesan and drained baby spinach. Let everything simmer over low heat for another 2–3 minutes or until the spinach is wilted and the tortellini are cooked properly. Season with salt and pepper to your liking. If you don’t mind a bit of heat, season with some dried chili flakes as well (optional).