Creamy Tomato and Spinach Tortellini

Easy Creamy Tomato and Spinach Tortellini is loaded with tender cheese tortellini in a deliciously creamy and tangy sauce. This pasta dish is made with just a few simple ingredients, and the tortellini cooks up in about 20 minutes so it's perfect for busy weeknights.

5 from 3 votes

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Prep: 5

Cook: 15

Total: 20

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 646kcal

Ingredients

1 pound fresh or frozen tortellini
1 Tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 ½ Tablespoons all-purpose flour
1 cup heavy cream
1 (14.5-ounce) can diced tomatoes
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon dried basil
Pinch of red pepper flakes
1 cup packed baby spinach leaves
⅓ cup freshly grated parmesan cheese, divided
Salt and pepper, to taste

Instructions

Cook the tortellini according to package directions. Drain and set aside.
Heat the olive oil in a large pan over a medium heat. Add the onions and cook, stirring, until softened Add the garlic and cook, stirring, for 1 minute or until fragrant.
Stir the flour through the onion mixture until well combined. Add the cream, tomatoes, oregano, parsley, basil and pepper flakes. Stir to combine and simmer until thickened.
Stir through the spinach and ¼ cup of parmesan. Season to taste. Simmer until the spinach wilts.
Stir through the cooked tortellini. Remove from the heat and divide the tortellini between serving bowls. Sprinkle with the remaining 2 tablespoons of parmesan.

Notes

Use either fresh or frozen tortellini in this dish.
Use either pre-grated parmesan, or grate it yourself.
Grilled sliced chicken can be added to the sauce to make this a meat dish.
This pasta sauce also tastes amazing with other varieties of fresh filled pasta, such as ravioli, and even dried pasta.

Nutrition

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