Creamy Tortellini With Spinach

If you’re craving a comforting pasta dish that’s rich, creamy, and packed with fresh flavors, this Creamy Tortellini with Spinach is exactly what you need. Combining delicate cheese-filled tortellini with a luscious sauce made from butter, cream, and parmesan, this dish is both indulgent and surprisingly simple to prepare. The addition of garlic, onion powder, and herbs brings warmth and depth, while diced tomatoes add a touch of acidity and brightness. Fresh spinach and basil fold in vibrant color and nutrients, balancing the creamy sauce with a light, fresh touch.

This recipe is a perfect weeknight dinner option that feels gourmet without the fuss. It comes together quickly, using refrigerator tortellini to save time without sacrificing quality. Whether you’re cooking for yourself, family, or friends, this dish offers a beautiful harmony of textures and flavors that everyone will love. Serve it with a sprinkle of parmesan and red pepper flakes for a touch of heat, and you have a comforting meal that’s hearty, wholesome, and delicious.

Why You’ll Love This Recipe

1. Creamy and Rich

The butter, cream, and parmesan create a silky smooth sauce that coats every bite.

2. Easy and Quick

Uses refrigerated tortellini for fast prep and cooking.

3. Packed with Fresh Greens

Spinach and basil add color, flavor, and nutrition.

4. Flavorful and Balanced

Garlic, herbs, and tomatoes give a perfect savory-acidic balance.

5. Crowd-Pleasing Comfort Food

Ideal for family dinners or impressing guests with minimal effort.

Ingredients

• Refrigerator cheese tortellini
• Butter (salted or unsalted)
• All-purpose flour
• Garlic (minced)
• Onion powder
• Milk
• Heavy whipping cream
• Petite diced tomatoes (canned)
• Baby spinach leaves (chopped)
• Fresh basil leaves (chopped)
• Dried oregano
• Salt
• Freshly ground black pepper
• Freshly grated parmesan cheese
• Crushed red pepper flakes (optional)

Variations

• Add Protein: Toss in cooked chicken, shrimp, or Italian sausage for extra heartiness.
• Use Fresh Tomatoes: Swap canned diced tomatoes for fresh, diced cherry tomatoes when in season.
• Make it Vegan: Use dairy-free cream, milk, and cheese alternatives.
• Spice it Up: Add crushed red pepper flakes or a dash of hot sauce to the sauce.
• Swap the Greens: Try kale, arugula, or Swiss chard instead of spinach.

How to Make the Recipe

Step 1

Cook the cheese tortellini according to package instructions, then drain and set aside.

Step 2

In a large skillet or saucepan, melt the butter over medium heat.

Step 3

Add minced garlic and cook for about 1 minute until fragrant.

Step 4

Sprinkle in the flour and onion powder, whisking constantly to create a roux. Cook for 1-2 minutes without browning.

Step 5

Gradually whisk in milk and heavy cream, stirring continuously until the sauce thickens.

Step 6

Stir in diced tomatoes, chopped spinach, basil, dried oregano, salt, and pepper. Cook for 2-3 minutes until spinach wilts.

Step 7

Add the cooked tortellini to the sauce, tossing gently to coat.

Step 8

Remove from heat and stir in parmesan cheese until melted and combined.

Step 9

Serve immediately, garnished with extra parmesan and crushed red pepper flakes if desired.

Tips for Making the Recipe

• Use fresh minced garlic for the best aroma and flavor.
• Whisk constantly when adding milk and cream to avoid lumps.
• Don’t overcook the spinach—it should just wilt to keep its bright color.
• Use freshly grated parmesan rather than pre-grated for creamier melting.
• Adjust seasoning to taste at the end for the best balance.

How to Serve

• Serve hot with extra parmesan cheese sprinkled on top.
• Pair with a simple green salad and crusty bread for a full meal.
• Add a drizzle of good olive oil or balsamic glaze for extra flavor.
• Offer crushed red pepper flakes for those who like a spicy kick.
• Serve in shallow bowls for an elegant presentation.

Make Ahead and Storage

Storing Leftovers

Cool completely, then store in an airtight container in the fridge for up to 3 days.

Freezing

Not recommended, as the cream sauce may separate after freezing.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of milk if the sauce thickens too much.

FAQs

1. Can I use frozen tortellini instead of refrigerated?

Yes, just adjust cooking time as per package instructions.

2. Can I make this gluten-free?

Use gluten-free flour or a cornstarch slurry instead of all-purpose flour.

3. Can I prepare the sauce ahead of time?

Yes, but add the fresh spinach and basil just before serving for best results.

4. What can I substitute for heavy cream?

Use more milk and a bit of cream cheese or Greek yogurt for a lighter sauce.

5. Is this dish vegetarian?

Yes, as long as you use vegetarian-friendly cheese.

6. Can I add other vegetables?

Absolutely! Mushrooms, bell peppers, or zucchini would be great additions.

7. How do I prevent the sauce from getting too thick?

Add a splash of milk or broth while reheating or cooking.

8. Can I use dried basil instead of fresh?

Yes, but fresh basil gives a brighter flavor. Use about 1 teaspoon dried basil if substituting.

9. Is this dish kid-friendly?

Yes, the creamy sauce and cheesy tortellini are usually a hit with kids.

10. How long does it take to make?

About 25-30 minutes total, including cooking the tortellini.

Conclusion

Creamy Tortellini with Spinach is a simple yet elegant dish that combines rich, comforting flavors with fresh, wholesome ingredients. It’s a perfect meal for busy weeknights or when you want to impress without the fuss. With its luscious sauce, tender tortellini, and vibrant greens, this recipe strikes a perfect balance between indulgence and nutrition. Try it out, and you’ll have a new favorite go-to pasta dish that’s sure to please everyone at your table.

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