👩🍳 Instructions
1
Heat 1 tablespoon olive oil and 2 tablespoons butter in a wide skillet over medium heat until butter foams.
2
Add 1 cup finely chopped onion and sauté for 4 minutes until translucent.
3
Stir in 4 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes; cook 45–60 seconds until fragrant.
4
Pour in 3/4 cup white wine (or broth) and scrape up any browned bits; reduce by half, about 1–2 minutes.
5
Add 2 cups vegetable broth and 1/2 teaspoon crushed red pepper flakes; bring to a simmer.
6
Stir in 1 lb tortellini, ensuring pieces are mostly submerged; simmer uncovered 5–8 minutes, stirring occasionally.
7
Once tortellini are al dente, stir in 3/4 cup heavy cream and 3/4 cup grated Parmesan until glossy.
8
Remove from heat, fold in torn basil, and season with salt and pepper to taste.
9
Serve immediately with extra Parmesan and a sprinkle of red pepper flakes if desired.
