Creamy Tortellini with Spinach

When you’re in the mood for a cozy, satisfying meal that feels indulgent but comes together quickly, creamy tortellini with spinach is the answer. This dish is the perfect balance of creamy, cheesy, and comforting—without requiring hours in the kitchen. It’s a one-pan wonder that combines soft cheese-stuffed tortellini with a rich garlic cream sauce, wilted spinach, juicy tomatoes, and a touch of fresh herbs to brighten every bite.

What makes this recipe truly stand out is its simplicity. Using store-bought refrigerated tortellini as a base means you can whip it up in under 30 minutes, making it perfect for busy weeknights. The sauce, made from scratch with butter, flour, milk, and cream, is infused with garlic and parmesan for a deep, savory flavor that clings to every piece of pasta. Spinach and basil add freshness, while diced tomatoes bring acidity to balance the richness. Whether you’re cooking for your family or serving guests, this creamy tortellini is a dish that delivers on both flavor and comfort. It’s hearty, wholesome, and guaranteed to earn a spot in your regular dinner rotation.

Why You’ll Love This Recipe

1. Quick and Easy – Ready in 30 minutes with minimal prep.
2. One-Pan Convenience – Everything comes together in a single skillet for easy cleanup.
3. Rich, Creamy Sauce – The garlic parmesan cream sauce is comforting and full of flavor.
4. Nutritious Add-Ins – Spinach, tomatoes, and basil bring freshness and nutrients.
5. Kid and Family Friendly – A crowd-pleaser that both adults and kids will enjoy.

Ingredients

• Cheese tortellini (refrigerated)
• Butter
• All-purpose flour
• Garlic (minced)
• Onion powder
• Milk
• Heavy whipping cream
• Petite diced tomatoes (canned)
• Baby spinach (chopped)
• Fresh basil leaves (chopped)
• Dried oregano
• Salt
• Freshly ground black pepper
• Parmesan cheese (grated)
• Crushed red pepper flakes (optional, for serving)

Variations

• Add Protein: Stir in cooked chicken, shrimp, or Italian sausage for a heartier meal.
• Use Frozen Tortellini: Just increase the cooking time slightly.
• Make It Vegan: Use dairy-free tortellini, plant-based milk, and a vegan parmesan substitute.
• Extra Veggies: Add mushrooms, bell peppers, or zucchini for more texture and color.
• Spicy Kick: Add more red pepper flakes or a dash of hot sauce to heat things up.

How to Make the Recipe

Step 1:

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

Step 2:

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 3:

Whisk in the flour and cook for 1–2 minutes to form a roux.

Step 4:

Slowly add the milk and heavy cream, whisking constantly to prevent lumps. Stir in the onion powder and oregano.

Step 5:

Add the canned diced tomatoes (with juices) and bring the mixture to a simmer.

Step 6:

Stir in the chopped spinach and basil. Cook for 2–3 minutes until the spinach wilts.

Step 7:

Add the cooked tortellini and grated parmesan. Stir well to coat everything in the creamy sauce. Season with salt and freshly ground black pepper to taste.

Step 8:

Serve warm, topped with additional parmesan and red pepper flakes if desired.

Tips for Making the Recipe

• Don’t skip the roux—it thickens the sauce and adds richness.
• Use freshly grated parmesan for the best melt and flavor.
• Add the spinach last to preserve its color and texture.
• For a thinner sauce, add a splash of pasta water or milk.
• Taste and adjust seasonings before serving to suit your preference.

How to Serve

Serve creamy tortellini with a simple green salad or garlic bread for a complete meal. It’s great on its own but also pairs well with grilled proteins or roasted vegetables. Garnish with extra basil or parmesan for a finishing touch.

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if the sauce has thickened too much.

Freezing

Freezing is not recommended as the cream sauce may separate when thawed and reheated. For best results, enjoy fresh or refrigerate only.

Reheating

Reheat on low heat, stirring often. Add a little milk or cream to loosen the sauce and restore creaminess.

FAQs

1. Can I use frozen tortellini?

Yes, just adjust the cooking time as needed and cook it separately before adding.

2. Is there a way to make this lighter?

Use half-and-half instead of heavy cream and low-fat milk to reduce calories.

3. Can I use fresh tomatoes instead of canned?

Yes, but you may need to add a bit of tomato juice or broth to maintain the sauce consistency.

4. What kind of tortellini should I use?

Cheese tortellini is classic, but spinach or mushroom-filled versions also work well.

5. How can I make this gluten-free?

Use gluten-free tortellini and substitute the flour with a gluten-free alternative like rice flour or cornstarch.

6. Can I prep this in advance?

Yes! Prepare the sauce ahead of time and cook the tortellini fresh when ready to serve.

7. What herbs work well in this dish?

Basil and oregano are great, but thyme or parsley also complement the creamy sauce.

8. Can I double the recipe?

Absolutely. Just make sure your skillet or pot is large enough to handle the extra volume.

9. Will the spinach make the sauce watery?

Not if you chop it finely and add it after the sauce has thickened.

10. Is this good for meal prep?

Yes! It reheats well and makes a comforting lunch or dinner option.

Conclusion

Creamy tortellini with spinach is the kind of comforting, flavorful dish that feels like a warm hug in a bowl. It’s easy enough for a weeknight but special enough to serve guests. With its rich sauce, tender tortellini, and fresh veggies, it delivers a restaurant-quality experience right at home. Whether you’re new to cooking or a seasoned home chef, this recipe is a reliable go-to that everyone at the table will love.

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