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Creamy Spinach Tomato Tortellini

This comforting and vibrant dish features tender tortellini coated in a rich, creamy sauce with bright tomatoes and fresh spinach. It's an easy weeknight meal that's bursting with flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Tortellini
  • 20 oz Fresh or Frozen Tortellini any cheese-filled variety
For the Creamy Sauce
  • 2 tbsp Olive Oil
  • 1/2 cup Yellow Onion finely diced
  • 3 cloves Garlic minced
  • 14.5 oz Diced Tomatoes undrained, fire-roasted preferred
  • 1/2 cup Chicken or Vegetable Broth
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes optional, for a hint of heat
  • 5 oz Fresh Spinach roughly chopped if large leaves
  • 1/2 cup Heavy Cream
  • 1/2 cup Parmesan Cheese grated, plus more for serving
  • to taste Salt
  • to taste Black Pepper
  • 2 tbsp Fresh Parsley chopped, for garnish (optional)

Equipment

  • Large Pot
  • Large Skillet or Dutch Oven
  • Wooden Spoon or Spatula
  • Measuring cups and spoons

Method
 

Cook the Tortellini
  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain well and set aside.
Prepare the Creamy Sauce
  1. While the tortellini cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 3-5 minutes, until softened and translucent.
  2. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
  3. Stir in the undrained diced tomatoes, chicken or vegetable broth, dried oregano, and red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 5-7 minutes to allow the flavors to meld.
  4. Uncover the skillet and add the fresh spinach in batches if necessary, stirring until all the spinach has wilted, about 2-3 minutes.
  5. Pour in the heavy cream and stir to combine. Let it heat through for 1-2 minutes, without bringing to a rolling boil.
  6. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Taste and season with salt and black pepper as needed.
Combine and Serve
  1. Add the cooked and drained tortellini directly to the creamy spinach tomato sauce. Toss gently to coat all the tortellini evenly.
  2. Serve hot, garnished with extra grated Parmesan cheese and fresh chopped parsley, if desired.

Notes

This dish is best served immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce if needed.