This Creamy Spinach and Tomato Tortellini is a delightful dish that blends soft, cheesy tortellini with fresh spinach and juicy tomatoes, all wrapped in a rich, creamy sauce. It’s a comforting meal that’s both simple and full of flavor, perfect when you want something warm and satisfying without a ton of fuss.
I love making this recipe because it comes together quickly and feels like a special treat even on a busy weeknight. The creaminess balances out the freshness from the spinach and tomatoes, and I always find myself sneaking a few extra bites before serving. It’s one of those dishes that somehow tastes like it took forever to make, but actually doesn’t.
My favorite way to enjoy it is with a sprinkle of parmesan on top and a piece of crusty bread on the side to scoop up all the sauce. It’s great for sharing with family or friends, or just for a cozy night in. Whenever I make it, I’m reminded of times spent around the dinner table laughing and enjoying simple, good food together.
Key Ingredients & Substitutions
Tortellini: Cheese-filled tortellini is the heart of this dish. If you want, you can swap it with spinach or mushroom tortellini for a different twist. For a gluten-free option, many stores offer gluten-free pasta versions.
Spinach: Fresh baby spinach is best because it wilts quickly and adds a nice mild flavor. If fresh isn’t available, frozen spinach works fine—just thaw and drain well before adding.
Cherry Tomatoes: These bring sweetness and a juicy pop. If you don’t have cherry tomatoes, grape tomatoes or chopped regular tomatoes will do the job nicely.
Heavy Cream: This is key for creating the rich, creamy sauce. For a lighter version, half-and-half or whole milk can work but the sauce will be less thick and rich.
Parmesan Cheese: Freshly grated Parmesan melts smoothly into the sauce and adds a nutty depth. If you don’t have Parmesan, Pecorino Romano or Grana Padano are good substitutes.
How Do You Make the Sauce Creamy Without It Breaking?
Maintaining a smooth, creamy sauce can be tricky, but here are some tips to keep it perfect:
- Use medium heat to warm the cream; too high can cause it to separate.
- After adding cream, simmer gently—avoid boiling.
- Add cheese gradually and stir constantly to melt it evenly.
- If the sauce gets too thick, add a splash of reserved pasta water to loosen it up.
Following these steps ensures the sauce stays silky and coats the tortellini beautifully.
Equipment You’ll Need
- Large pot – for boiling the tortellini; you want plenty of water so they cook evenly without sticking.
- Large skillet or sauté pan – perfect for cooking the garlic, tomatoes, and spinach while making the creamy sauce.
- Spoon or spatula – helps you stir the sauce and tortellini gently without breaking them.
- Colander – for draining the cooked tortellini quickly and easily.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or diced chicken for more protein and a heartier dish.
- Swap Parmesan for mozzarella or fontina for a milder, creamier cheese flavor.
- Mix in sautéed mushrooms or sun-dried tomatoes to boost the earthy or tangy notes.
- Sprinkle red pepper flakes or Italian seasoning to give the sauce a little extra kick.
Creamy Spinach and Tomato Tortellini Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 package (approximately 9 oz) refrigerated cheese tortellini
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 3 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- Fresh basil, thinly sliced, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you can have it ready in around 25 minutes. It’s a quick and creamy pasta dish perfect for a satisfying weeknight dinner.
Step-by-Step Instructions:
1. Cook the Tortellini:
Fill a large pot with salted water and bring it to a boil. Add the cheese tortellini and cook following the package directions until al dente. Drain the pasta and set it aside.
2. Sauté Garlic and Tomatoes:
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until you can smell its aroma. Add the halved cherry tomatoes and cook, stirring occasionally, until the tomatoes soften and release their juices—about 4 to 5 minutes.
3. Add Spinach and Cream:
Stir in the fresh spinach and cook until it wilts, about 2 minutes. Pour in the heavy cream and gently simmer the mixture for 2 to 3 minutes, stirring occasionally to combine everything nicely.
4. Combine Pasta and Cheese:
Add the cooked tortellini to the skillet. Stir in the grated Parmesan cheese and continue stirring until the sauce thickens and coats every piece of tortellini evenly, about 2 minutes.
5. Season and Serve:
Season with salt and freshly ground black pepper to your liking. Remove the skillet from heat. Serve the creamy tortellini warm, topped with extra Parmesan cheese and a sprinkle of fresh basil slices.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! Just make sure to cook frozen tortellini according to the package instructions, as they might need a minute or two longer. No need to thaw before cooking.
Can I Substitute Spinach With Another Green?
Absolutely! Kale, arugula, or Swiss chard work well. Just adjust cooking time since hearty greens like kale take a bit longer to wilt than spinach.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk if the sauce thickens too much.
Can I Make This Recipe Dairy-Free?
You can substitute heavy cream with coconut cream or a plant-based cream alternative, and use nutritional yeast instead of Parmesan for a dairy-free version. The flavor will be different but still delicious!
