This 25-minute Creamy Tomato and Spinach Tortellini recipe delivers restaurant-worthy comfort in every forkful. The velvety tomato sauce envelops tender pasta pillows, while fresh spinach adds both color and nutrition to this family-favorite dish.
With 21g of protein and ready in less time than takeout, this tortellini masterpiece strikes the perfect balance between indulgent and wholesome. The best part? You’ll only need a few pantry staples to create this satisfying Italian-inspired meal.
Ingredients for Creamy Tomato and Spinach Tortellini
- Cheese Tortellini: 20 ounces refrigerated, perfect pasta pillows
- Butter: 2 tablespoons, either salted or unsalted works well
- All-purpose flour: 3 tablespoons for creating the perfect roux base
- Garlic: 3 cloves, minced fresh for best flavor
- Onion powder: 1 teaspoon for depth of flavor
- Dairy: 1½ cups milk and ½ cup heavy cream for ultimate creaminess
- Tomatoes: 15 ounce can petite diced, adds lovely texture
- Greens: 1½ cups chopped baby spinach and ¼ cup fresh basil
- Seasonings: ½ teaspoon oregano, salt, and pepper to taste
- Parmesan: ½ cup freshly grated, plus extra for serving
Step-by-Step Instructions
- Prepare Pasta: Cook tortellini following package directions until tender. Drain and set aside.
- Start Sauce Base: Melt butter in large saucepan over medium heat, then whisk in flour to create a smooth base.
- Add Aromatics: Stir in minced garlic and onion powder, cooking for 30 seconds until fragrant.
- Create Cream Sauce: Gradually whisk in milk and cream until smooth, continue stirring until it starts to simmer.
- Add Vegetables: Mix in tomatoes, spinach, basil, and oregano. Season with salt and pepper.
- Finish Sauce: Stir in parmesan cheese until melted and smooth.
- Combine: Remove from heat, fold in cooked tortellini until well coated.
- Serve: Top with extra parmesan and optional red pepper flakes for heat.
Cooking Techniques
Making the perfect cream sauce is easier than you might think! The key is keeping your whisk moving while adding the milk and cream – this stops lumps from forming.
When you’re cooking the flour and butter together, let it bubble for those 30 seconds to cook out the raw flour taste. Keep the heat at medium and stay close to your pan, giving it lots of love and attention as the sauce thickens.
Quick Substitutions
No heavy cream? You can use half-and-half in its place. Fresh out of fresh basil? Try 1 tablespoon of dried basil instead. For a dairy-free version, swap the milk and cream with your favorite non-dairy alternatives like oat milk or cashew cream, and use dairy-free tortellini. Want extra veggies? Baby kale works beautifully in place of spinach!
Serving Suggestions
This cozy pasta dish shines when paired with garlic bread or a simple side salad. Looking to add some crunch? Toast up some pine nuts or walnuts to sprinkle on top. The sauce is perfect for soaking up with crusty Italian bread. Add a glass of light white wine like Pinot Grigio, and you’ve got yourself a restaurant-worthy meal!
Storage Tips
Store any leftovers in an airtight container in your fridge for up to 3 days. When reheating, add a splash of milk or cream and warm it slowly over medium-low heat, stirring gently.
The sauce might look separated at first, but it’ll come back together with a little stirring. Avoid freezing this dish, as cream-based sauces and pasta can change texture when frozen.
Creamy Tomato and Spinach Tortellini
Equipment
- Large saucepan
Ingredients
- 20 ounces refrigerator cheese tortellini
- 2 tablespoons butter salted or unsalted
- 3 tablespoons all-purpose flour
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 15 ounce petite diced tomatoes canned
- 1 1/2 cups baby spinach leaves chopped
- 1/4 cup fresh basil leaves chopped
- 1/2 teaspoon dried oregano leaves
- Salt and freshly ground black pepper
- 1/2 cup freshly grated parmesan cheese plus more for serving
- crushed red pepper flakes for serving (optional)
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- In a large saucepan over medium heat, add butter and cook until melted. Whisk in flour.
- Add garlic and and onion powder and cook, stirring, for 30 seconds.
- Slowly pour in milk and cream, whisking as you pour and stirring until smooth. Cook, stirring constantly, until mixture begins to simmer.
- Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired.
- Add parmesan cheese and stir until melted.
- Remove from heat. Stir in cooked tortellini. Serve warm with extra parmesan sprinkled on top, and crushed red pepper, if desired.
