1 package (10oz) frozen chopped spinach (thawed and squeezed dry)
1 tomato, diced
1 package (8oz) cream cheese, cubed
3/4 cup milk
1/4 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon Italian seasoning
Salt & pepper to taste
Cook tortellini according to package directions. Drain and keep warm.
Meanwhile, in large frypan, sauté mushrooms in butter over medium heat until tender.
Add spinach and tomato and cook for an additional 5 minutes.
Stir in remaining ingredients and bring to a boil over medium heat.
Reduce heat to medium-low and simmer, uncovered, for 10-15 minutes (or until cheese is fully melted), stirring occasionally.
Add tortellini and cook for 2-3 minutes or until bubbly.
Nutrition Info Per Serving: Calories 502.7 Total Fat 33.0 g Saturated Fat 19.5 g Polyunsaturated Fat 1.2 g Monounsaturated Fat 8.6 g Cholesterol 100.2 mg Sodium 1,019.6 mg Potassium 186.8 mg Total Carbohydrate 39.4 g Dietary Fiber 2.5 g Sugars 5.2 g Protein 14.3 g