Creamy spinach tomato tortellini in a skillet

Creamy Spinach Tomato Tortellini

Servings: 5 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 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)


  1. Cook tortellini according to directions listed on package.
  2. 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.

  3. While whisking, slowly pour in milk and cream, then whisk until smooth.

  4. 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.

  5. Reduce heat slightly and cook several minutes longer until sauce has thickened and cheese has melted. Remove from heat.

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

  7. Serve warm sprinkled with additional parmesan cheese and optional red pepper flakes.