Creamy Tortellini with Spinach & Tomatoes

This Creamy Tortellini with Spinach & Tomatoes is a simple yet indulgent dish that’s perfect for busy weeknights or a cozy family dinner.

Cheese-stuffed tortellini are coated in a luscious cream sauce with vibrant spinach and juicy tomatoes. With just a few steps and ingredients, this recipe delivers big flavors in no time.

Kitchen Equipment Needed

• Large pot for boiling tortellini
• Large skillet or sauté pan
• Spatula or wooden spoon
• Measuring cups and spoons

Ingredients Overview

• Cheese Tortellini: The star of the dish, bringing hearty texture and flavor.
• Spinach: Adds a pop of green and a healthy touch to the creamy sauce.
• Tomatoes: Cherry or grape tomatoes work beautifully, adding sweetness and tang.
• Heavy Cream: Creates a rich, velvety sauce.
• Parmesan Cheese: Enhances the flavor and thickens the sauce.
• Garlic: A must-have for depth and aroma.

Ingredients

• 20 ounces cheese tortellini (fresh or frozen)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Optional garnish: fresh basil or parsley

Step-by-Step Instructions

1. Cook the Tortellini

1. Bring a large pot of salted water to a boil.
2. Add the tortellini and cook according to package instructions. Drain and set aside.

2. Sauté the Garlic and Tomatoes

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the halved cherry tomatoes and cook for 2-3 minutes, until they soften slightly.

3. Add the Spinach

1. Toss the fresh spinach into the skillet and cook until wilted, about 2 minutes.

4. Make the Cream Sauce

1. Pour in the heavy cream, stirring to combine.
2. Add the grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
3. Season with salt and pepper to taste.

5. Combine Tortellini and Sauce

1. Gently add the cooked tortellini to the skillet, tossing to coat them evenly in the sauce.

6. Serve

1. Remove from heat and garnish with fresh basil or parsley if desired. Serve warm.

Recipe Tips

• Tortellini Options: Use spinach and ricotta-filled tortellini for extra flavor variety.
• Vegetable Substitutions: Swap spinach with kale or arugula, or add mushrooms for a hearty twist.
• Lighter Version: Substitute half-and-half for heavy cream to reduce the richness.

What to Serve With This Recipe

• Pair with garlic bread or a crusty baguette for soaking up the sauce.
• A side salad with balsamic vinaigrette adds freshness to the meal.

Frequently Asked Questions

Can I use dried tortellini instead of fresh or frozen?
Yes, but adjust the cooking time according to the package instructions.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream to loosen the sauce if needed.

Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or crumbled Italian sausage are great additions.

Serving Suggestions

Serve this creamy tortellini as a main dish alongside a glass of white wine or as a side to grilled meats. It’s versatile, comforting, and sure to please!

Creamy Tortellini with Spinach & Tomatoes

This Creamy Tortellini with Spinach & Tomatoes is a simple yet indulgent dish that’s perfect for busy weeknights or a cozy family dinner.

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Equipment

• Large pot for boiling tortellini
• Large skillet or sauté pan
• Spatula or wooden spoon
• Measuring cups and spoons

Ingredients

  

• 20 ounces cheese tortellini fresh or frozen
• 2 tablespoons olive oil
• 3 garlic cloves minced
• 2 cups fresh spinach
• 1 cup cherry tomatoes halved
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Optional garnish: fresh basil or parsley

Instructions

 

• Cook the Tortellini
• Bring a large pot of salted water to a boil.
• Add the tortellini and cook according to package instructions. Drain and set aside.
• Sauté the Garlic and Tomatoes
• Heat the olive oil in a large skillet over medium heat.
• Add the minced garlic and sauté until fragrant, about 1 minute.
• Stir in the halved cherry tomatoes and cook for 2-3 minutes, until they soften slightly.
• Add the Spinach
• Toss the fresh spinach into the skillet and cook until wilted, about 2 minutes.
• Make the Cream Sauce
• Pour in the heavy cream, stirring to combine.
• Add the grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
• Season with salt and pepper to taste.
• Combine Tortellini and Sauce
• Gently add the cooked tortellini to the skillet, tossing to coat them evenly in the sauce.
• Serve
• Remove from heat and garnish with fresh basil or parsley if desired. Serve warm.