Creamy Spinach Tomato Tortellini
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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!
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.
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
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.
- 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.
- 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.
- 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.
- Toss cooked tortellini with sauce: Toss cooked and drained tortellini into sauce mixture, thin sauce with a little pasta water or milk as needed.
- Garnish and serve: Serve warm sprinkled with additional parmesan cheese and optional red pepper flakes.
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.
What to Serve with Tortellini?
More Delicious Cheese Tortellini Recipes to Try
- Creamy Tortellini Minestrone Soup
- Creamy Spinach Artichoke Tortellini
- Italian Sausage Kale and Tortellini Soup
- Tortellini with Pesto and Roasted Veggies
- Tortellini with Butternut Squash Kale and Bacon
Follow Cooking Classy
Creamy Spinach Tomato Tortellini
Ingredients
- 1 (20 oz.) pkg refrigerated three cheese tortellini
- 3 Tbsp butter
- 2 cloves garlic cloves, minced
- 3 Tbsp all-purpose flour
- 1 tsp onion powder
- 1 1/4 cups milk (I used 2%, anything but skim works fine)
- 1/2 cup heavy cream
- 1 (14.5 oz.) can petite diced tomatoes (undrained)
- 1 1/2 cups (packed) chopped fresh spinach
- 3 Tbsp chopped fresh basil
- 2 tsp chopped fresh oregano (or 1/2 tsp dry)
- Salt and freshly ground black pepper
- 1/2 cup finely shredded parmesan cheese, plus more for serving
- Red pepper flakes, for serving (optional)
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.