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A delicious skillet of creamy spinach tomato tortellini, mixed with bright green spinach and halved cherry tomatoes.
Maryam

Creamy Spinach Tomato Tortellini

This comforting and quick recipe features tender cheese tortellini tossed in a rich, velvety tomato and spinach sauce. It's an easy weeknight meal that's bursting with flavor and comes together in under 45 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 package fresh cheese tortellini (18-20 oz / 500-560g)
Creamy Tomato-Spinach Sauce
  • 2 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 can diced tomatoes (14.5 oz), undrained, fire-roasted preferred
  • 1/2 cup vegetable broth or chicken broth
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes or to taste
  • 5 oz fresh spinach roughly chopped if leaves are large
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese freshly grated, plus more for serving
  • to taste Salt
  • to taste Black pepper freshly ground
Garnish (Optional)
  • 2 tbsp fresh basil chopped

Equipment

  • Large Pot
  • Large skillet or Dutch oven
  • Slotted Spoon or Spider
  • Cutting board
  • Sharp knife

Method
 

Cook Tortellini
  1. Bring a large pot of generously salted water to a boil. Add the tortellini and cook according to package directions until al dente. Reserve about 1 cup of the pasta water, then drain the tortellini.
Prepare the Sauce Base
  1. While the tortellini cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes.
  2. Add the minced garlic and red pepper flakes to the skillet. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
  3. Stir in the undrained diced tomatoes, vegetable broth, and dried oregano. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it simmer for 5-7 minutes to allow the flavors to meld.
Finish the Creamy Sauce
  1. Uncover the skillet and increase the heat slightly. Add the fresh spinach, stirring it into the sauce in batches if necessary, until it wilts completely, which should only take 2-3 minutes.
  2. Stir in the heavy cream and half of the grated Parmesan cheese. Cook, stirring constantly, until the sauce is heated through and slightly thickened, about 2-3 minutes. Season with salt and freshly ground black pepper to taste.
Combine and Serve
  1. Add the cooked and drained tortellini directly into the skillet with the creamy spinach tomato sauce. Toss gently to coat all the tortellini. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
  2. Serve immediately, garnished with the remaining Parmesan cheese and fresh chopped basil, if desired.

Notes

For a boost of protein, consider adding cooked chicken, sausage, or chickpeas to the sauce. This dish is best served fresh, as the tortellini can absorb a lot of the sauce if left to sit. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop with a splash of broth or water.