Creamy Tortellini with Spinach & Tomatoes Recipe

Creamy Tortellini with Spinach & Tomatoes is a quick and satisfying dish that combines tender cheese-filled tortellini with fresh spinach and juicy tomatoes in a luscious garlic cream sauce.

Perfect for busy weeknights or when you want a comforting meal without spending hours in the kitchen, this recipe is as easy as it is delicious. With simple ingredients and vibrant flavors, it’s sure to become a family favorite!

Kitchen Equipment Needed

• Large skillet or saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Cutting board and knife
• Colander

Ingredients

• 1 package (20 oz) cheese tortellini (fresh or refrigerated)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• 1 cup cherry or grape tomatoes, halved
• 2 cups fresh baby spinach
• 1 1/4 cups heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• Salt and pepper to taste
• Fresh basil leaves (optional, for garnish)

Directions

Cook the Tortellini:

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

Prepare the Sauce:

2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using). Sauté for 1–2 minutes until fragrant.
3. Add the halved cherry tomatoes and cook for 3–4 minutes until softened.

Combine Spinach and Cream:

4. Stir in the fresh spinach and cook for 1–2 minutes until wilted.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce is smooth.

Mix with Tortellini:

6. Add the cooked tortellini to the skillet, tossing gently to coat in the creamy sauce. Season with salt and pepper to taste.

Serve:

7. Garnish with extra Parmesan cheese and fresh basil leaves, if desired. Serve immediately.

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Nutrition (Per Serving, Approx. 1 Cup)

• Calories: 420
• Fat: 22g
• Carbohydrates: 35g
• Protein: 15g
• Sodium: 520mg

Expert Tips

• Use Fresh Tortellini: Fresh or refrigerated tortellini cooks quickly and has the best texture for this dish.
• Add Protein: For a heartier meal, stir in cooked chicken, shrimp, or Italian sausage.
• Balance the Creaminess: Add a splash of chicken or vegetable broth to lighten the sauce if desired.

FAQs

Can I use frozen tortellini?
Yes, just adjust the cooking time according to package instructions.

Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can store leftovers and reheat gently to avoid overcooking the tortellini.

What other vegetables can I add?
Mushrooms, zucchini, or bell peppers would pair beautifully with the creamy sauce.

Storing & Reheating

• Storing: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Reheat on the stovetop over low heat, adding a splash of cream or broth to maintain the sauce’s consistency.

Substitutions & Variations

• Gluten-Free Option: Use gluten-free tortellini.
• Vegan Alternative: Use dairy-free tortellini and substitute the cream and Parmesan with plant-based alternatives.
• Add Herbs: Enhance the flavor with fresh thyme or oregano in the sauce.

Creamy Tortellini with Spinach & Tomatoes Recipe

Creamy Tortellini with Spinach & Tomatoes is a quick and satisfying dish that combines tender cheese-filled tortellini with fresh spinach and juicy tomatoes in a luscious garlic cream sauce

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Equipment

• - Large skillet or saucepan
• - Wooden spoon or spatula
• Measuring cups and spoons
• - Cutting board and knife
• - Colander

Ingredients

  

• - 1 package 20 oz cheese tortellini (fresh or refrigerated)
• - 2 tbsp olive oil
• - 3 garlic cloves minced
• - 1/2 tsp red pepper flakes optional
• - 1 cup cherry or grape tomatoes halved
• - 2 cups fresh baby spinach
• - 1 1/4 cups heavy cream
• - 1/2 cup grated Parmesan cheese plus extra for garnish
• - Salt and pepper to taste
• - Fresh basil leaves optional, for garnish

Instructions

 

• #### Cook the Tortellini:
• Cook tortellini according to package instructions. Drain and set aside.
• #### Prepare the Sauce:
• In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using). Sauté for 1–2 minutes until fragrant.
• Add the halved cherry tomatoes and cook for 3–4 minutes until softened.
• #### Combine Spinach and Cream:
• Stir in the fresh spinach and cook for 1–2 minutes until wilted.
• Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce is smooth.
• #### Mix with Tortellini:
• Add the cooked tortellini to the skillet, tossing gently to coat in the creamy sauce. Season with salt and pepper to taste.
• #### Serve:
• Garnish with extra Parmesan cheese and fresh basil leaves, if desired. Serve immediately.