Creamy Spinach Tomato Tortellini is a comforting dish that brings together velvety cheese-filled tortellini, fresh spinach, and bright tomato flavors all wrapped in a smooth, creamy sauce. The combination is simple but delicious, and the colors make it look as good as it tastes.
I love making this recipe when I want something quick but still feel like I’m treating myself. The creamy sauce is easy to whip up, and the spinach adds a nice burst of freshness that balances the richness. I often toss in a little extra garlic because I think it makes everything taste better!
This pasta is great for a weeknight dinner, and it always feels special enough for guests too. I like to serve it with a side of crusty bread to soak up all that creamy goodness. It’s the kind of meal that warms you up and fills you up without any fuss.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or frozen tortellini work well. I prefer fresh for a tender bite, but frozen is a handy shortcut. If you can’t find cheese-filled, spinach or mushroom tortellini make tasty alternatives.
Tomatoes: Cherry tomatoes add sweetness and bursts of juice. If unavailable, use diced canned tomatoes drained well, or sauté some sun-dried tomatoes for a deeper flavor.
Spinach: Fresh spinach wilts quickly and adds color and freshness. Baby spinach is easiest. You can substitute with baby kale or Swiss chard if you want a heartier green.
Heavy Cream & Parmesan: Heavy cream creates that rich, smooth sauce. For a lighter option, use half-and-half or coconut cream. Freshly grated Parmesan melts best; pre-grated is fine but less creamy.
How Do You Make the Cream Sauce Smooth and Delicious?
The cream sauce is simple but key to this dish’s comfort. Here’s how to get it right:
- Start by gently sautéing garlic without browning to avoid bitterness.
- Cook the tomatoes until soft—they release juices that deepen the sauce’s flavor.
- Add the spinach last and cook only until wilted to keep its vibrant color and texture.
- Pour in the cream and bring to a gentle simmer. Avoid boiling vigorously to prevent curdling.
- Stir in Parmesan off heat or on very low to melt it evenly and thicken the sauce smoothly.
- Toss the cooked tortellini in just before serving to keep pasta tender and coated.
By following these steps patiently, you get a creamy, luscious sauce that clings perfectly to the tortellini without separating.
Equipment You’ll Need
- Large pot – for boiling the tortellini; you want plenty of water to keep pasta from sticking.
- Large skillet or sauté pan – perfect for cooking garlic, tomatoes, spinach, and making the creamy sauce all in one pan.
- Colander – to drain the cooked tortellini quickly and easily.
- Wooden spoon or silicone spatula – helps stir the sauce gently without scratching your pan.
- Measuring cups and spoons – to keep your cream, cheese, and spices balanced.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or grilled chicken for a protein boost and hearty flavor.
- Swap spinach for kale or arugula for a slightly different green with a peppery twist.
- Mix in sun-dried tomatoes instead of fresh for a richer tomato taste.
- Sprinkle in fresh basil or oregano at the end to brighten the creamy sauce with herbal notes.
Creamy Spinach Tomato Tortellini
Ingredients You’ll Need:
Main Ingredients:
- 12 ounces cheese tortellini (fresh or frozen)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved or 1 large tomato, sliced
- 2 cups fresh spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Optional garnish: extra Parmesan cheese and red pepper flakes
How Much Time Will You Need?
This recipe takes about 20 minutes in total. You’ll spend around 10 minutes boiling the tortellini and preparing the sauce, and a few minutes stirring everything together for a delicious creamy finish.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until just tender (al dente). Drain well and set aside.
2. Prepare the Sauce:
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until you can smell its fragrance but before it browns. Add the cherry tomatoes and cook for 3-4 minutes until they soften and start to release their juices.
3. Add Spinach and Cream:
Stir in the fresh spinach and cook just until it wilts, about 1-2 minutes. Pour in the heavy cream and gently simmer for 2-3 minutes, stirring now and then, to thicken the sauce slightly.
4. Finish with Cheese and Toss:
Mix in the Parmesan cheese until the sauce turns creamy and smooth. Then, add the cooked tortellini to the skillet and toss gently so all the pasta gets coated with the sauce.
5. Season and Serve:
Sprinkle in salt, black pepper, and crushed red pepper flakes to taste. Cook together for another minute so all flavors meld. Remove from heat and serve right away. Top with extra Parmesan and crushed red pepper flakes if you like a little extra kick.
Can I Use Frozen Tortellini for This Recipe?
Yes! Just make sure to cook the frozen tortellini according to the package instructions before adding it to the sauce. No need to thaw beforehand—cooking straight from frozen works perfectly.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but it won’t be as rich and creamy. To thicken the sauce a bit, you might add a teaspoon of flour or cornstarch mixed with a little water.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, adding a splash of cream or milk if the sauce has thickened too much.
Can I Add Protein to This Dish?
Definitely! Cooked chicken, Italian sausage, or shrimp make great additions. Just cook the protein separately and stir it in when you add the tortellini to the sauce.
