1 teaspoon lemon juice
3 tablespoons unsalted butter
3 tablespoons tomato paste
1 cup cherry tomatoes, chopped in half
1 tablespoon garlic, finely minced
2 cups half and half
1/4 cup all-purpose flour
4 cups chicken broth
2 tablespoons cream cheese, softened
1/4 cup sundried tomatoes, finely chopped
1/2 to 3/4 cup grated parmesan, to taste
salt, to taste
black pepper, to taste
10 to 12 ounces cheese-stuffed tortellini
1 tablespoon fresh parsley, finely chopped
2 tablespoons fresh basil, chopped
large handful of spinach, chopped
1 tablespoon olive oil
1 pound ground beef
1 teaspoon red pepper flakes
1 1/2 teaspoon Italian seasoning
1 1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
To a large pot over medium-high heat, add olive oil.
Once the oil is hot, add ground beef and season with Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, and salt. Use a wooden spoon to break up the meat into small pieces.
Mix and cook until the meat is browned and broken up completely.
Remove the ground beef from the pan and set aside to a plate or bowl.
To the same pot with the fat from the ground beef, add the lemon juice and butter to deglaze. Scrape the pot with a wooden spoon or rubber spatula.
Add the garlic, chopped tomatoes, and tomato paste. Saute for 2 to 3 minutes.
To a separate cup, add the half and half and all-purpose flour and whisk together well.
Add it to the pot along with the chicken broth and combine it all together.
Then add the cream cheese, sun-dried tomatoes, and parmesan. Mix together well.
1Season with salt and black pepper to taste.
Add back in the ground beef and the tortellini. Let it cook for 5 to 6 minutes or according to package directions until the tortellini is softened.
Finally, add spinach, fresh basil, and fresh parsley and give it one last stir.