This Creamy Tortellini with Spinach & Tomatoes is a quick, easy, and incredibly flavorful pasta dish that’s perfect for a weeknight dinner! Tender cheese tortellini are tossed in a rich and creamy sauce made with diced tomatoes, fresh spinach, Parmesan cheese, and a touch of herbs. I love how this recipe comes together in under 30 minutes and requires minimal effort. It’s a comforting and satisfying meal that the whole family will enjoy!
Why You’ll Love This Creamy Tortellini
- Quick and Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
- Creamy and Flavorful: The combination of tomatoes, cream, Parmesan, and spinach creates a delicious and satisfying sauce.
- One-Pan (Almost!): Most of the cooking happens in one skillet, minimizing cleanup.
- Comfort Food Classic: A comforting and flavorful pasta dish that’s sure to please everyone.
- Customizable: You can easily adjust the ingredients to your liking.
Ingredients for Creamy Tortellini with Spinach & Tomatoes
Here’s what you’ll need to make this delicious pasta. The full list with measurements is in the recipe card below.
Main Ingredients
- Cheese tortellini (Pasta)
- Minced garlic (Aromatic)
- Chopped fresh spinach (Vegetable)
- Petite diced tomatoes, undrained (Canned Vegetable)
- Half-and-half (Dairy)
- Grated Parmesan cheese (Dairy)
Seasoning and Thickener
- Salt (Seasoning)
- Pepper (Spice)
- Dried basil (Herb)
- Onion flakes (Spice)
- All-purpose flour (Thickener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Creamy Tortellini with Spinach & Tomatoes as is, but here are a few ideas for variations:
- Add Protein: Toss in some cooked chicken, shrimp, or Italian sausage.
- More Vegetables: Add some sliced mushrooms, sun-dried tomatoes, or artichoke hearts.
- Make it Spicy: Add a pinch of red pepper flakes to the sauce.
- Different Cheese: Use Asiago, Romano, or a blend of Italian cheeses instead of Parmesan.
- Use Fresh Herbs: Substitute fresh basil or oregano for the dried herbs.
How to Make Creamy Tortellini with Spinach & Tomatoes
Let me show you how easy it is to make this Creamy Tortellini with Spinach & Tomatoes:
Boil the Tortellini
- I begin by boiling my tortellini noodles until they are al dente (aka ready). I follow the directions on the package for boiling time.
Prepare Spinach and Sauté Garlic
- While the tortellini is boiling, I roughly chop the spinach.
- I heat a large skillet using medium heat and put the minced garlic into it. I sauté it briefly until fragrant, about thirty seconds or so.
Add Tomatoes, Spinach, and Seasonings
- I add into the skillet the petite diced tomatoes (undrained), chopped spinach, salt, pepper, dried basil, and onion flakes.
- I cook and stir over medium-high heat until the mixture begins to bubble.
Make the Creamy Sauce
- In another bowl, I combine the flour and half-and-half. I whisk until fairly smooth.
- I add the creamy mixture into the skillet along with the grated Parmesan cheese.
- I heat it through and reduce the heat to medium-low.
- I continue to stir and cook until it thickens, about 5 minutes.
Combine and Serve
- I add the drained tortellini and mix together gently.
- I serve immediately!
Tips and Tricks for the BEST Tortellini
Here are my secrets for making this pasta dish truly exceptional:
- Don’t Overcook the Tortellini: Cook the tortellini just until it’s al dente, as it will continue to cook a bit in the sauce.
- Use Fresh Spinach: Fresh spinach has the best flavor and texture for this recipe.
- Freshly Grated Parmesan: Freshly grated Parmesan cheese melts better and has a more intense flavor than pre-shredded.
- Adjust Thickness: If the sauce is too thick, add a little bit of the pasta cooking water to thin it out.
- Taste and Adjust Seasoning: Taste the sauce and adjust the salt, pepper, and herbs to your liking.
How to Serve
This Creamy Tortellini with Spinach & Tomatoes is delicious served:
- On its Own: A complete and satisfying meal in a bowl.
- With Garlic Bread: Serve with a side of warm, crusty garlic bread.
- With a Side Salad: A simple green salad or a Caesar salad would complement the richness of the pasta.
Make Ahead and Storage
Leftover pasta can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if needed to loosen the sauce.
FAQs about Creamy Tortellini with Spinach & Tomatoes
- Can I use a different type of tortellini?
- Yes, you can use any type of tortellini you like, such as meat-filled or cheese and spinach tortellini.
- Can I make this without the cream?
- You can substitute the half-and-half with milk, but the sauce won’t be as rich and creamy.
- Can I use frozen spinach?
- Yes, you can use frozen spinach. Thaw it completely and squeeze out any excess moisture before adding it to the skillet.
Enjoy this quick, easy, flavorful, and Creamy Tortellini with Spinach & Tomatoes! It’s a perfect weeknight meal that the whole family will love.
Print
Creamy Tortellini with Spinach & Tomatoes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Main Course, Pasta
- Cuisine: Italian-Inspired, American
Description
This Creamy Tortellini with Spinach & Tomatoes is a quick, easy, and flavorful one-pan meal. Cheese tortellini is tossed in a creamy tomato sauce with fresh spinach, garlic, and Italian herbs for a satisfying weeknight dinner.
Ingredients
Scale
- 1 pound fresh or frozen cheese tortellini
- 1 tablespoon olive oil (or butter)
- 1 tablespoon minced garlic (about 2–3 cloves)
- 1 cup chopped fresh spinach
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried minced onion (or onion flakes)
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half (or heavy cream, or milk – see notes)
- 1/4 cup grated Parmesan cheese
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente (usually 3-5 minutes for fresh, slightly longer for frozen). Drain the tortellini well and set aside.
- Prepare Spinach: While the tortellini is boiling, roughly chop the fresh spinach.
- Sauté Garlic: Heat the olive oil (or butter) in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
- Add Tomatoes, Spinach, and Seasonings: Add the undrained petite diced tomatoes, chopped spinach, salt, pepper, dried basil, and dried minced onion to the skillet.
- Simmer Sauce Base: Increase the heat to medium-high and bring the mixture to a simmer, stirring occasionally.
- Prepare Creamy Mixture: In a separate small bowl or liquid measuring cup, whisk together the all-purpose flour and the half-and-half until smooth and no lumps remain.
- Add Creamy Mixture and Parmesan: Pour the creamy flour mixture into the skillet with the tomato and spinach mixture. Add the grated Parmesan cheese.
- Thicken Sauce: Reduce the heat to medium-low. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
- Combine with Tortellini: Add the drained, cooked tortellini to the skillet with the creamy sauce. Toss gently to coat the tortellini evenly.
- Serve: Serve immediately.
Notes
- Tortellini: You can use fresh or frozen cheese tortellini. Other fillings like spinach or mushroom tortellini would also work well.
- Garlic: Adjust the amount of garlic to your preference.
- Half-and-Half: For a richer sauce, use heavy cream. For a lighter sauce, use milk (whole or 2%), but the sauce will be thinner. If using milk, you might need to simmer it a little longer to thicken.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Serving Suggestions: This pasta dish is delicious on its own, or served with a side salad or garlic bread.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.