Description
A quick and comforting pasta, creamy spinach tomato tortellini combines cheese tortellini, a velvety tomato-cream sauce, and fresh spinach for an easy weeknight dinner.
Ingredients
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1 (20-ounce) package cheese tortellini (fresh or frozen)
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2 tablespoons olive oil
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3 cloves garlic, minced
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1 small yellow onion, finely diced
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1 (28-ounce) can crushed tomatoes
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1 cup heavy cream (or half-and-half)
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2 cups fresh baby spinach, roughly chopped
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1 cup shredded Parmesan cheese
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1 teaspoon dried basil
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1 teaspoon dried oregano
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½ teaspoon crushed red pepper flakes (optional)
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Salt and freshly ground black pepper, to taste
Instructions
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Heat olive oil in a large skillet over medium heat.
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Sauté onion until soft and translucent, then add garlic; cook briefly until fragrant.
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Stir in crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
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Reduce heat slightly, then stir in heavy cream and Parmesan until the sauce turns pink and smooth.
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Meanwhile, cook tortellini in salted boiling water until just al dente. Drain.
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Add cooked tortellini and fresh spinach to the skillet. Gently toss until spinach wilts and pasta is coated.
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Taste and adjust seasoning, then serve immediately with extra Parmesan or basil if desired.
Notes
Use fresh tortellini for a softer bite or frozen for convenience.
Thaw and drain frozen spinach if substituting for fresh.
For a lighter option, replace heavy cream with half-and-half or evaporated milk.
Reheat leftovers gently with a splash of cream or broth to revive the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (~1/4 of recipe)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 90 mg