Last week, I was trying to figure out a quick and easy dinner after a long day of running errands and chauffeuring kids around. I peeked into my fridge and saw a package of tortellini, a can of diced tomatoes, and some spinach that was on its last legs. An idea sparked, and I decided to whip up a batch of what has now become one of our family’s favorite dishes: creamy spinach tomato tortellini.
Picture this: tender tortellini pillows coated in a rich, creamy tomato sauce, dotted with vibrant green spinach. As you take a bite, the flavors explode in your mouth – the sweetness of the tomatoes, the earthiness of the spinach, and the cheesy goodness of the tortellini, all brought together by a luscious cream sauce. It’s total comfort food, but it also sneaks in some healthy greens!
What I love most about this creamy spinach tomato tortellini is how incredibly simple it is to make. Even on my busiest weeknights, I can have it on the table in under 30 minutes. And the best part? My picky eaters actually ask for seconds! Seriously, getting my kids to eat their vegetables is usually a battle, but they devour this creamy spinach tomato tortellini without complaint. It’s also a perfect dish when unexpected guests drop by – it feels fancy enough to impress, but it’s so easy to throw together with ingredients I usually have on hand. This dish is a testament to how a few simple ingredients can create something truly special.
I know some of you might be thinking, “Creamy sauce? Spinach? My kids will never go for it!” But trust me, the creaminess mellows out the spinach flavor, making it super kid-friendly. And the bright, tangy tomatoes add a delicious contrast that keeps everyone coming back for more. I used to struggle to find meals that were both healthy and appealing to my entire family. This creamy spinach tomato tortellini recipe has been a lifesaver.
One challenge I used to face was getting the sauce just right. I sometimes ended up with a watery sauce, which was definitely not the goal. Through some trial and error, I discovered the key is to simmer the sauce long enough to thicken it slightly. You also want to make sure the tortellini is cooked just right – nobody likes mushy pasta!
Trust me, your family is going to love this creamy spinach tomato tortellini as much as mine does! I can’t wait for you to try this – it’s become such a staple in our house! The delicious flavors of this creamy spinach tomato tortellini will bring your whole family together for a quick and easy dinner! The ease of prep and delicious taste of this creamy spinach tomato tortellini make it a weeknight go-to.
Ingredients
- 1 (20-ounce) package refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
Okay, let’s talk ingredients. First, you’ll need a package of refrigerated cheese tortellini. I usually go for the three-cheese variety, but any kind will work. I’ve found that using fresh tortellini makes a big difference in the final dish. The texture is just so much better than dried. Next up is a can of crushed tomatoes. I always keep a few cans in my pantry for emergencies. Make sure you get good quality crushed tomatoes, it makes all the difference to the final creamy spinach tomato tortellini dish! The quality of your ingredients will shine through in the final dish, making it even more delicious.
For the spinach, I prefer using frozen spinach that I’ve thawed and squeezed dry. It’s just so much easier than dealing with fresh spinach, and it works perfectly in this creamy spinach tomato tortellini. Make sure you really squeeze out all the excess water, or your sauce will be watery. Speaking of sauce, the heavy cream is what makes this creamy spinach tomato tortellini extra decadent. I’ve tried using half-and-half before, but it just doesn’t have the same richness. Whole milk is also a substitute, but the dish may not be as creamy. The cream is what gives the dish its luxurious texture and flavor.
Now, for the flavor boosters: olive oil, onion, garlic, Parmesan cheese, and red pepper flakes. I always have these on hand, so this creamy spinach tomato tortellini is a great pantry meal. I use good quality olive oil that provides an extra smooth base to the sauce. Don’t skip the garlic – it adds so much flavor! I sometimes add a little extra because we are garlic lovers in this house! If you don’t have fresh herbs on hand, dried is perfectly fine, just use half the amount.
The Parmesan cheese adds a salty, savory note that balances out the sweetness of the tomatoes in this creamy spinach tomato tortellini. And the red pepper flakes? Totally optional, but they add a nice little kick!
A little something my mom taught me that changed everything: always grate your own Parmesan cheese. The pre-shredded stuff just doesn’t melt as well. For a vegetarian option, be sure to check the tortellini ingredients. This cheesy creamy spinach tomato tortellini is sure to be a crowd pleaser.
Step-by-Step Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions, usually about 3-5 minutes, or until they float to the surface. Drain and set aside. Don’t overcook the tortellini, or they will become mushy. You want them to be perfectly al dente!
- Sauté the onion and garlic: While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Burnt garlic is the worst, and can ruin the whole creamy spinach tomato tortellini dish!
- Make the sauce: Pour in the crushed tomatoes and bring to a simmer. Stir in the squeezed-dry spinach, Parmesan cheese, and red pepper flakes (if using). Season with salt and pepper to taste. Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. This step is important for the best flavored creamy spinach tomato tortellini.
- Add the cream: Stir in the heavy cream and cook for another 2-3 minutes, until the sauce is heated through and creamy. Taste and adjust seasonings as needed. Make sure the sauce is nice and creamy, this is key for the best creamy spinach tomato tortellini!
- Combine everything: Add the cooked tortellini to the skillet and toss to coat with the sauce. Make sure all the tortellini are coated in the delicious, creamy sauce!
- Serve: Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese, if desired.
Okay, let’s get cooking! The first step is to cook the tortellini. Bring a large pot of salted water to a boil, then add the tortellini and cook according to the package directions. Usually, it takes just a few minutes, until they float to the surface. Don’t overcook them! You want them to be perfectly *al dente*. Drain the cooked tortellini and set them aside. For this creamy spinach tomato tortellini recipe, cook your pasta al dente for the best taste.
While the tortellini is cooking, let’s make the sauce. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. This step is crucial for building flavor. I learned the hard way to let it rest for a few minutes – trust me on this one! Burnt garlic will completely ruin the taste of the creamy spinach tomato tortellini. The aroma of sautéing garlic and onions is the foundation of so many great dishes.
Next, pour in the crushed tomatoes and bring to a simmer. Stir in the squeezed-dry spinach, Parmesan cheese, and red pepper flakes (if using). Season with salt and pepper to taste. Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. This is where the magic happens! This process makes the creamy spinach tomato tortellini taste amazing. My husband always asks me to make extra sauce because he loves the leftovers for lunch. Letting the sauce simmer allows the flavors to meld together and deepen, creating a richer and more complex taste.
Now, for the final touch: stir in the heavy cream and cook for another 2-3 minutes, until the sauce is heated through and creamy. Taste and adjust the seasonings as needed. Make sure the sauce is nice and creamy, this is key for the best creamy spinach tomato tortellini! If this happens, don’t panic – here’s how to fix it: add a little more cream, and mix constantly until the sauce has thickened.
Finally, add the cooked tortellini to the skillet and toss to coat with the sauce. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese, if desired. I promise, this creamy spinach tomato tortellini is going to be a hit! The flavors of this creamy spinach tomato tortellini are amazing.
Serving Ideas
We love to serve this creamy spinach tomato tortellini with a simple green salad and some crusty bread. The salad adds a nice freshness and the bread is perfect for soaking up all that delicious sauce. Sometimes I’ll also add a sprinkle of fresh herbs on top – it makes it look so much fancier!
This has become our go-to for Sunday dinners with the grandparents. It’s always a hit and it’s so easy to make. The kids always fight over who gets the crispiest pieces. The dish is very versatile, so you can add different flavors to the creamy spinach tomato tortellini.
This recipe says it serves 6, but in our house it barely feeds 4 hungry people! We are big eaters, I guess! The serving size is very dependant on the hunger level of the family! My daughter always asks for extra sauce on her portion. This creamy spinach tomato tortellini is a hit with kids of all ages!
If we somehow have leftovers, they make the best lunch the next day. The flavors meld together even more overnight, and it’s just as delicious cold as it is hot. This pasta dish can be served cold or hot, it tastes delicious both ways. If you’re looking for a dish that’s both easy and satisfying, this creamy spinach tomato tortellini is it! It is an easy way to serve a pasta dish.
Another great pasta dish is our delicious creamy cheesesteak tortellini.
FAQs
Can I use dried tortellini instead of refrigerated?
Yes, you can! Just be sure to cook it according to the package directions. Keep in mind that dried tortellini will take longer to cook than refrigerated tortellini, and the texture might be slightly different. Using the fresh tortellini will result in a more creamy spinach tomato tortellini taste.
Can I use fresh spinach instead of frozen?
Absolutely! You’ll need about 5 ounces of fresh spinach. Just be sure to wash it thoroughly and remove any tough stems. Sauté the spinach in the skillet with the onion and garlic until it’s wilted before adding the tomatoes. If using frozen spinach, you will need to squeeze all the water out before using it in the creamy spinach tomato tortellini dish.
Can I make this ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, cook the tortellini and combine it with the sauce. However, I don’t recommend cooking the tortellini ahead of time, as it can become mushy. This step is best completed right before serving the creamy spinach tomato tortellini dish.
Can I freeze this dish?
I don’t recommend freezing the finished dish, as the cream sauce may separate when thawed. However, you can freeze the sauce on its own. Just let it cool completely before transferring it to a freezer-safe container. It can then be defrosted and then combined with the tortellini. Freezing the sauce before hand could save time if you want to eat creamy spinach tomato tortellini at a later date.
Can I add protein to this dish?
Absolutely! Cooked chicken, sausage, or shrimp would all be delicious additions. Just add the protein to the skillet along with the spinach. Adding any of these proteins will create an even more filling and yummy creamy spinach tomato tortellini.
Can I make this dish dairy-free?
Yes, you can! Use a dairy-free cream alternative, such as cashew cream or coconut cream. You can also use nutritional yeast in place of the Parmesan cheese. Nutritional yeast has a cheesy flavor that works well in this dish. It may not be a creamy spinach tomato tortellini, but it will be delicious!
Can I use different types of cheese?
Of course! Mozzarella, ricotta, or even goat cheese would all be delicious additions. Just add the cheese to the skillet along with the spinach. However, you will want to make sure the cheeses blend well with the tomato sauce and spinach. It can be fun to experiment with different cheeses to make this creamy spinach tomato tortellini even more delicious.
For perfect pasta doneness every time, this cooking guide is invaluable. Pasta Nutrition Information
Conclusion
This creamy spinach tomato tortellini has become a true staple in our home, and I hope it becomes one in yours too! It’s the perfect combination of comfort food and convenience, and it’s a guaranteed crowd-pleaser. This dish is sure to become a new family favorite!
Here are a few final tips to ensure your creamy spinach tomato tortellini turns out perfectly every time:
- Don’t overcook the tortellini! This is the most important tip. Overcooked tortellini will be mushy and unappetizing.
- Squeeze out all the excess water from the spinach. This will prevent your sauce from becoming watery.
- Taste and adjust the seasonings as needed. Everyone’s taste buds are different, so don’t be afraid to experiment with the salt, pepper, and red pepper flakes to find your perfect balance.
My son loves it with extra cheese, while my daughter prefers it plain. Adapt the recipe to suit your family’s tastes! My personal favorite way to have creamy spinach tomato tortellini is with a side of garlic bread!
Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! This creamy spinach tomato tortellini is such an easy recipe, that anyone can make it! This recipe is a surefire win!
I’d love to hear how this creamy spinach tomato tortellini turns out for your family – drop me a comment! The taste of creamy spinach tomato tortellini is one that is sure to please!
Happy cooking, and I hope this creamy spinach tomato tortellini becomes as beloved in your kitchen as it is in mine! The taste of this creamy spinach tomato tortellini will have you making it over and over again! The ease and quickness will also be a factor in making this a staple dish!
For health information regarding spinach, this article may be helpful Health Benefits of Spinach
PrintQuick Creamy Spinach Tomato Tortellini: 6 Easy Steps
This Quick Creamy Spinach Tomato Tortellini recipe is perfect for a fast and delicious weeknight meal. Ready in under 30 minutes, it combines cheesy tortellini with a creamy tomato and spinach sauce for a satisfying and flavorful dish.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 (20 ounce) package frozen cheese tortellini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Stir in the diced tomatoes and spinach. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in the heavy cream and Parmesan cheese. Season with salt and black pepper to taste.
- Add the cooked tortellini to the skillet and toss to coat with the sauce.
- Serve immediately, garnished with additional Parmesan cheese, if desired.
Notes
For a richer flavor, use sun-dried tomatoes instead of diced tomatoes. You can also add cooked chicken or sausage for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 20
- Cholesterol: 80
Keywords: tortellini, spinach, tomato, pasta, creamy, quick