Creamy Spinach Tomato Tortellini

Published December 18, 2019. Updated December 19, 2019

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This Creamy Spinach Tomato Tortellini recipe is so easy yet so incredibly delicious! I mean who wouldn’t love a big bowl of cheese-filled, tender tortellini pasta covered with a creamy, parmesan cheese infused, sweet tomato and fresh spinach sauce? Such an comforting dinner!

Serving of spinach and tomato tortellini in a pasta bowl.

Creamy Spinach Tomato Tortellini

Don’t we all love a good tortellini recipe? This one is far beyond good though, it’s seriously crave-worthy! Not only that, but it was so quick and easy to prepare, you can have this ready in 20 minutes.

It’s perfect for a weeknight dinner yet it’s impressive enough to serve to guests. I love a meal like that, one that can fit into both easy weeknight meal and a fancy meal fit for guests. You’ll love this so much you’ll likely want to make it on a weekly basis!

You’ll love how perfectly all the flavors in this dish meld together. You get plenty of freshness, the perfect amount of creamy and just the right amount of spinach, basil, tomato flavor.

I also love that the cheese encased in the tortellini isn’t hidden by the sauce, rather it’s complemented by all the Italian inspired flavors. I may or may not have been sneaking a few pieces off my kids plates when they weren’t looking, just that good.

Creamy Spinach Tomato Tortellini shown in a large skillet.

Ingredients Needed for This Tortellini Recipe

  • Three Cheese Tortellini
  • Butter
  • Garlic
  • Flour
  • Milk
  • Heavy Cream
  • Diced Tomatoes
  • Fresh Spinach, Basil & Oregano
  • Parmesan
  • Red Pepper Flakes

Image of ingredients that go into spinach and tomato tortellini.

How to Make Spinach Tomato Cheese Tortellini

  • Cook tortellini: Bring a pot of water to a boil and cook tortellini according to directions listed on package and drain. Prepare sauce while tortellini cooks, if tortellini finishes before sauce then toss with a little olive oil to prevent sticking.

Tortellini draining in a colander.

  • Make a roux: Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic, flour and onion powder and cook, stirring constantly, 1 minute.

Making a roux in a skillet.

  • Stir in liquids: While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins barely simmer and thicken.

Whisking milk to roux in skillet.

  • Add tomatoes, spinach and season: Add tomatoes, spinach, basil, oregano and parmesan. Season with salt and pepper to taste. Reduce heat slightly and cook several minutes longer until sauce has thickened and cheese has melted.

Spinach, tomatoes, fresh herbs and parmesan added to milk mixture in skillet.

  • Toss cooked tortellini with sauce: Toss cooked and drained tortellini into sauce mixture, thin sauce with a little pasta water or milk as needed.

Adding cooked cheese tortellini to pasta sauce

  • Garnish and serve: Serve warm sprinkled with additional parmesan cheese and optional red pepper flakes.

Finished tortellini recipe in a skillet.

Can I Use Frozen or Shelf Stable Tortellini?

In my opinion the refrigerated cheese tortellini is far superior to dried or frozen but if that’s what you normally buy and have on hand then yes it will work in this recipe.

Close up image of cheese tortellini covered in a tomato and spinach sauce.

What to Serve with Tortellini?

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Creamy spinach tomato tortellini in a skillet
5 from 36 votes

Creamy Spinach Tomato Tortellini

This Creamy Spinach Tomato Tortellini is so simple and comforting plus its impressive enough to serve to guests when entertaining or to simply curl up with on the sofa. Either way, you'll love it! 
Servings: 5 servings
Prep10 minutes
Cook15 minutes
Ready in: 25 minutes

Ingredients

Instructions

  • Cook tortellini according to directions listed on package.
  • Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic, flour and onion powder and cook, stirring constantly, 1 minute.
  • While whisking, slowly pour in milk and cream, then whisk until smooth.
  • Cook, stirring constantly, until mixture begins barely simmer and thicken, then add tomatoes, spinach, basil, oregano and parmesan. Season with salt and pepper to taste.
  • Reduce heat slightly and cook several minutes longer until sauce has thickened and cheese has melted. Remove from heat.
  • Toss cooked and drained tortellini into sauce mixture, thin sauce with a little pasta water or milk as needed.
  • Serve warm sprinkled with additional parmesan cheese and optional red pepper flakes.
Nutrition Facts
Creamy Spinach Tomato Tortellini
Amount Per Serving
Calories 580 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Cholesterol 97mg32%
Sodium 777mg34%
Potassium 399mg11%
Carbohydrates 63g21%
Fiber 6g25%
Sugar 9g10%
Protein 24g48%
Vitamin A 1710IU34%
Vitamin C 10.7mg13%
Calcium 362mg36%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Recipe first published June 13, 2014. Photos and text updated December 18, 2019.

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189 Comments

  • Jen Peterson

    Wondering if you have any ideas how to make this recipe ahead of time and keep it warm until it needs to be served.
    Thank you

    • Jaclyn

      Jaclyn Bell

      I would recommend a slow cooker on warm heat for maybe up to 30 minutes, any longer than that and you may have mushy tortellini. You can refrigerate and just rewarm on the stovetop, adding more liquid to thin as needed.

  • Courtney Warren

    My favorite go-to recipe when we have guests over. I need to double the recipe for a larger crowd and wondering the best way to make 2 batches if its best to not refrigerate/reheat.

  • Barb

    Can I just say I LOVE this recipe just as it is written!! It comes together very easily and tastes like something you’d get in a restaurant. Definitely recommend!!! It’s something you can proudly serve guests and not have to work hard doing it.

  • Mimi

    This was so good and easy to make!!! Thanks so much! My husband said it wouldve been amazing with grilled chicken so maybe ill make that addition next time. Nevertheless, it was tasty and a perfect dish to cook on a lazy night.

  • Charlotte Aynne

    This is a great, quick throw together meal that, thanks to the refrigerated cheese tortellini, tastes like it takes more effort than it does. And, it’s a pretty dish, too.
    I added a lot more baby spinach because you can never have too much spinach and it turned out amazing.
    One issue I had with the recipe is the lack of weights for the spinach and grated parm. The volume measure of these items can vary. Usually you include weights in your recipes. Turned out fine, but I appreciate the exactness of weight measure for ingredients even when cooking savory.
    Thank you.

  • DRenee

    Another delicious recipe! My husband and 1 year old loved this! Your recipes are the best! Thank you!