Creamy Spinach Tomato Tortellini is a wonderfully simple yet incredibly satisfying pasta dish that comes together in a flash, making it the perfect weeknight meal solution for busy families. This quick and easy recipe delivers a rich, flavorful experience without the fuss.
Key Ingredients for Creamy Spinach Tomato Tortellini
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (9 ounce) package refrigerated cheese tortellini
- 4 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a touch of heat
How to Make Creamy Spinach Tomato Tortellini
This Creamy Spinach Tomato Tortellini recipe is a dream for busy home cooks, offering a restaurant-quality meal in under 30 minutes. The magic lies in its simplicity: a flavorful tomato base enhanced by luscious cream, tender tortellini, and vibrant spinach, all coming together in one pot for minimal cleanup.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add Garlic and Tomatoes: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Pour in the undrained can of diced tomatoes. Stir well to combine everything.
- Simmer the Sauce: Bring the tomato mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for 5 minutes to allow the flavors to meld.
- Cook Tortellini: Add the refrigerated cheese tortellini directly to the simmering tomato sauce. Stir gently to ensure the tortellini are submerged and not sticking together. Increase the heat slightly if needed to maintain a gentle simmer. Cook according to the tortellini package directions, typically 5-7 minutes, or until the tortellini are tender and plump.
- Wilt Spinach: Once the tortellini are almost cooked, add the fresh spinach to the skillet, a handful at a time if necessary, stirring to help it wilt into the sauce. Continue stirring until all the spinach has wilted, which should only take a minute or two.
- Enrich the Sauce: Pour in the heavy cream and stir until the sauce becomes smooth and creamy.
- Add Cheese and Seasonings: Stir in the grated Parmesan cheese and dried Italian seasoning. Continue to stir until the Parmesan cheese is melted and incorporated into the sauce.
- Season to Perfection and Serve: Season the Creamy Spinach Tomato Tortellini generously with salt and freshly ground black pepper to taste. If you enjoy a little heat, add a pinch of red pepper flakes. Give it a final stir. Serve immediately, topped with extra grated Parmesan cheese if desired.
Why You’ll Love This Creamy Spinach Tomato Tortellini
You’ll fall head over heels for this Creamy Spinach Tomato Tortellini because it’s the ultimate comfort food elevated. The star of the show is the luxuriously creamy sauce, perfectly clinging to each tender tortellini, studded with sweet bursts of tomato and earthy wilted spinach, creating a flavor profile that’s both comforting and sophisticated. Unlike many elaborate pasta dishes that require multiple pans and steps, this recipe is wonderfully budget-friendly to make at home; you’ll save significantly compared to ordering takeout, all while achieving that delicious, homemade goodness. The addition of fresh spinach and fragrant Italian herbs provides a beautiful flavor contrast that makes it feel truly special, a delightful upgrade from simpler tomato-based pasta.
This dish is so quick and easy, making it an absolute lifesaver for those nights when you’re short on time but craving something deeply satisfying and flavorful. If you adore the rich, comforting nature of dishes like creamy chicken pasta but want a vibrant vegetarian option that’s just as fulfilling, you absolutely must give this Creamy Spinach Tomato Tortellini a try. Prepare to be amazed by how much deliciousness can come from such simple ingredients and minimal effort. Don’t wait, whip up this delightful pasta soon!
Storing and Reheating Tips
Leftovers of this delightful Creamy Spinach Tomato Tortellini can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the tortellini and sauce have cooled completely before sealing the container.
To reheat, gently warm the leftovers in a skillet over low heat, stirring frequently. You may need to add a splash of water, milk, or cream to loosen the sauce and restore its creamy consistency. Alternatively, you can reheat it in the microwave at 50% power in 30-second intervals until heated through, stirring between each interval. For future meals, you can also freeze portions of the cooled Creamy Spinach Tomato Tortellini in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating as described above.
Final Thoughts
This Creamy Spinach Tomato Tortellini is a true winner, offering a delightful balance of ease, flavor, and comfort in every bite. We encourage you to gather your ingredients and experience this delicious pasta dish for yourself – you won’t be disappointed!
Creamy Spinach Tomato Tortellini
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.1 tablespoon olive oil, 1 medium yellow onion
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Pour in the undrained can of diced tomatoes. Stir well to combine everything.2 cloves garlic, 1 (15 ounce) can diced tomatoes
- Bring the tomato mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for 5 minutes to allow the flavors to meld.
- Add the refrigerated cheese tortellini directly to the simmering tomato sauce. Stir gently to ensure the tortellini are submerged and not sticking together. Increase the heat slightly if needed to maintain a gentle simmer. Cook according to the tortellini package directions, typically 5-7 minutes, or until the tortellini are tender and plump.1 (9 ounce) package refrigerated cheese tortellini
- Once the tortellini are almost cooked, add the fresh spinach to the skillet, a handful at a time if necessary, stirring to help it wilt into the sauce. Continue stirring until all the spinach has wilted, which should only take a minute or two.4 cups fresh spinach
- Pour in the heavy cream and stir until the sauce becomes smooth and creamy.1/2 cup heavy cream
- Stir in the grated Parmesan cheese and dried Italian seasoning. Continue to stir until the Parmesan cheese is melted and incorporated into the sauce.1/4 cup grated Parmesan cheese, 1/4 teaspoon dried Italian seasoning
- Season the Creamy Spinach Tomato Tortellini generously with salt and freshly ground black pepper to taste. If you enjoy a little heat, add a pinch of red pepper flakes. Give it a final stir. Serve immediately, topped with extra grated Parmesan cheese if desired.to taste salt, to taste freshly ground black pepper, optional Red pepper flakes, 1/4 cup grated Parmesan cheese