Creamy Tomato and Spinach Tortellini

This creamy tomato and spinach tortellini is a deliciously quick and easy dish that comes together in less than 30 minutes. With cheesy tortellini nestled in a creamy pink sauce filled with spinach, fresh basil, and a sprinkle of parmesan cheese, it’s the ultimate weeknight meal. A simple yet comforting dish, it’s sure to please everyone at the table.

Why You’ll Love This Recipe

If you’re looking for a hearty, comforting meal that’s quick to prepare, this creamy tomato and spinach tortellini is perfect. The rich, creamy sauce complements the soft cheese tortellini and fresh spinach, while the tomatoes add a slight tanginess that balances the creaminess. Fresh basil and parmesan bring extra flavor, making this dish an all-around winner. Whether you’re cooking for a busy weeknight or impressing guests, this recipe delivers on flavor and simplicity!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 20 ounces refrigerated cheese tortellini

• 2 tablespoons butter (salted or unsalted)

• 3 tablespoons all-purpose flour

• 3 cloves garlic, minced

• 1 teaspoon onion powder

• 1 1/2 cups milk

• 1/2 cup heavy whipping cream

• 15 ounce can petite diced tomatoes

• 1 1/2 cups baby spinach leaves, chopped

• 1/4 cup fresh basil leaves, chopped

• 1/2 teaspoon dried oregano

• Salt and freshly ground black pepper, to taste

• 1/2 cup freshly grated parmesan cheese, plus more for serving

• Crushed red pepper flakes, for serving (optional)

Directions

1. Cook the tortellini according to the package instructions. Drain and set aside.

2. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it forms a roux.

3. Add the minced garlic and onion powder, and cook for an additional 30 seconds.

4. Slowly pour in the milk and heavy cream while whisking to ensure a smooth consistency. Continue cooking, stirring constantly, until the mixture starts to simmer.

5. Add the diced tomatoes, spinach, basil, and oregano to the pan. Taste and season with salt and pepper. Adjust seasonings as desired.

6. Stir in the parmesan cheese and cook until melted and smooth.

7. Remove from heat and gently stir in the cooked tortellini until well-coated.

8. Serve warm with extra parmesan cheese and a sprinkle of crushed red pepper flakes, if desired.

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• Add protein: For an added protein boost, try mixing in cooked chicken, sausage, or shrimp.

• Vegetable variations: You can include other vegetables like zucchini, mushrooms, or bell peppers for more flavor and nutrition.

• Make it spicier: If you like heat, add more crushed red pepper flakes or a pinch of cayenne pepper to the sauce.

• Dairy-free: Substitute the cream and cheese with plant-based alternatives like coconut milk and dairy-free parmesan.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

• Freezing: This dish may not freeze as well due to the cream-based sauce, which can separate upon reheating. However, it can still be frozen and reheated with some adjustments.

• Reheating: Reheat on the stovetop over low heat, adding a splash of milk or cream to help bring the sauce back together.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works well too. Just follow the package instructions for cooking, adjusting the time as needed.

Can I use fresh tomatoes instead of canned?

Absolutely! You can substitute 1 ½ cups of diced fresh tomatoes and use 1 cup of the water used to cook the tortellini in place of the canned tomatoes.

How do I make this recipe spicier?

Add more crushed red pepper flakes to the sauce, or you can add a pinch of cayenne pepper for extra heat.

Can I make this recipe ahead of time?

While it’s best served fresh, you can prepare the sauce ahead of time and store it in the fridge. When ready to serve, reheat the sauce and toss it with freshly cooked tortellini.

Is this dish vegetarian?

Yes, this recipe is vegetarian! It’s made with cheese tortellini and a creamy sauce filled with spinach and tomatoes.

How can I make this dish lighter?

To lighten the dish, you can substitute the heavy cream with half-and-half or a plant-based milk. Use less cheese or opt for a lower-fat cheese option.

Can I use a different type of pasta?

Yes, feel free to swap the tortellini with any pasta shape you prefer, like penne, spaghetti, or fettuccine.

Can I make this recipe vegan?

Yes, to make this recipe vegan, use dairy-free cheese, plant-based cream, and vegan tortellini.

Can I add more vegetables to this dish?

Yes, this recipe is very versatile! You can add zucchini, mushrooms, or bell peppers for more flavor and nutrients.

Can I freeze the leftovers?

While the sauce may not freeze well due to the cream, the dish can be frozen. When reheating, add a little milk or cream to bring the sauce back together.

Conclusion

Creamy tomato and spinach tortellini is a delightful, easy-to-make meal that’s perfect for busy nights. It’s packed with flavor, rich creaminess, and fresh ingredients that everyone will love. With just a few simple steps, you can have a delicious Italian-inspired dish on the table in no time. This comforting pasta dish is sure to become a family favorite that’s quick, satisfying, and full of flavor.