Description
This creamy spinach tomato tortellini combines tender cheese-filled pasta, fresh spinach, and a savory tomato cream sauce in one pot. Ready in 30 minutes, it makes a comforting vegetarian dinner for busy weeknights.
Ingredients
Scale
- 12 ounces fresh cheese-filled tortellini
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 can crushed or diced tomatoes, 14.5 ounces
- 1 cup heavy cream
- 4 cups loosely packed fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup grated Parmesan or Pecorino Romano cheese
- Fresh basil for garnish, optional
- 1/4 cup water or vegetable broth, plus more as needed
- Optional: cooked chicken, shrimp, Italian sausage, kale, or arugula
Instructions
- Heat the olive oil in a large, deep skillet or wide pot over medium heat.
- Add the diced onion and cook for 3 to 4 minutes, stirring often, until softened.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in the tomatoes, then stir in the Italian seasoning, salt, black pepper, and optional red pepper flakes.
- Simmer the tomato mixture for 5 minutes, stirring occasionally.
- Lower the heat slightly and stir in the heavy cream until the sauce looks smooth.
- Add the tortellini and 1/4 cup water or vegetable broth, then stir gently.
- Cover and simmer for 3 to 5 minutes, stirring once or twice, until the tortellini becomes tender.
- Add another splash of water or broth when the sauce becomes too thick.
- Fold in the spinach and cook for 1 to 2 minutes until wilted.
- Stir in half of the grated cheese, then taste and adjust the seasoning.
- Divide among bowls and garnish with the remaining cheese and fresh basil.
Notes
- Use frozen tortellini when needed, but increase the simmering time according to the package directions.
- Replace the heavy cream with 4 to 6 ounces of softened cream cheese and add broth until the sauce reaches the desired consistency.
- Add cooked chicken, shrimp, or Italian sausage for extra protein.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat gently with a splash of milk, cream, water, or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7
- Sodium: 780
- Fat: 27
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
- Cholesterol: 85