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
1 (20-ounce) package cheese tortellini (fresh or frozen)
2 tablespoons olive oil
3 cloves garlic, minced
1 small yellow onion, finely diced
1 (28-ounce) can crushed tomatoes
1 cup heavy cream (or half-and-half)
2 cups fresh baby spinach, roughly chopped
1 cup shredded Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Instructions
Heat olive oil in a large skillet over medium heat.
Sauté onion until soft and translucent, then add garlic; cook briefly until fragrant.
Stir in crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
Reduce heat slightly, then stir in heavy cream and Parmesan until the sauce turns pink and smooth.
Meanwhile, cook tortellini in salted boiling water until just al dente. Drain.
Add cooked tortellini and fresh spinach to the skillet. Gently toss until spinach wilts and pasta is coated.
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