This spinach tortellini recipe is an easy weeknight meal ready in 20 minutes. Fresh tortellini is served in a delicious creamy sauce made with tomatoes, cream, spinach and parmesan cheese.
We didn't go out to eat often when I was a kid, but when we did it was usually at a local restaurant called Zander's Cafe. It was unimpressive in both it's location and atmosphere, but the food was incredible.
Well, during my last pregnancy I craved this creamy spinach tortellini dish I used to get from the aforementioned restaurant, so I decided to recreate it in my own kitchen.
In this recipe, fresh tortellini is served in a delicious creamy sauce made with tomatoes, spinach, cream, and parmesan cheese. It comes together in 20 minutes, so it's a perfect dish to make when you're short on time.
One bite of this spinach tortellini transports me back to being a teenager, sitting across the table from my best friend chatting about life in our favorite local restaurant - nostalgia and delicious food collide.
Spinach Tortellini: Ingredients & Substitutions
- Fresh cheese tortellini. I usually choose fresh tortellini. If using dried, it will take longer to cook. You can substitute your favorite pasta of any variety if you don't prefer tortellini.
- Salted butter. Unsalted butter works well too.
- All-purpose flour. you can substitute a gluten-free all purpose flour blend if desired.
- Onion. I suggest a sweet yellow onion or red onion.
- Heavy cream. use half and half or whole milk in place of heavy cream, if desired.
- Diced tomatoes. You can choose a plain variety, fire-roasted or one with Italian seasonings. You can even use fresh chopped tomatoes if you'd prefer.
- Spinach. Use Frozen spinach can in place of fresh, just remember to chop it up into small pieces.
- Italian seasoning. Substitute your favorite fresh Italian herbs if you'd like.
- Parmesan cheese. I don't recommend substitution Parmesan cheese - use a high-quality variety for the best results.
How to make spinach tortellini
Begin this recipe by cooking the tortellini according to the package instructions. Note: fresh tortellini cooks much quicker than dried. If it finishes cooking before sauce is done, drain the pasta and set it aside.
While the tortellini is cooking, melt the butter in a large stockpot over medium-high heat.
Once the butter is melted, add the garlic and onion and cook until the onion is soft, about 1-2 minutes.
Then, add the flour and cook for 1 minute.
Next, add the heavy cream, whisk to combine and cook until the mixture just barely begins to thicken.
Next, add the tomatoes, spinach, Italian seasoning salt and pepper and parmesan cheese and cook for 3-5 minutes or until the sauce has thickened slightly.
Then, drain the tortellini, add it to the pot, and stir until coated with sauce.
Serve
Serve immediately with fresh parmesan cheese and fresh basil as a garnish (and for flavor). Making some no knead bread or homemade french bread to sop up the delicious sauce is a must as well. This spinach tortellini pairs well with a delicious salad - especially this burrata salad.
Store/freeze
Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 1 month. Reheat in the microwave or over low heat on the stovetop.
Recipe FAQs
Tortellini is healthy when served in moderation as part of a well-balanced meal. This spinach tortellini has all the food groups including greens!
I like to sere it with fresh parmesan cheese and fresh basil as a garnish (and for flavor). Also, baking some no knead bread or homemade french bread to sop up the delicious sauce is a must as well. This spinach tortellini pairs well with a delicious salad - especially this burrata salad.
If you make something from JoyFoodSunshine I would love to see your creations. Follow along with me on Instagram, Pinterest, Facebook, Twitter and Youtube. Tag me in your photos #joyfoodsunshine @joyfoodsunshine Don't forget to rate this recipe and leave a comment below.
Spinach tortellini
Ingredients
- 20 ounces fresh cheese tortellini
- 4 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 TBS minced garlic
- ½ cup onion finely diced
- 1 ½ cups heavy cream or whole milk or half and half
- 15 oz can diced tomatoes
- 2 cups baby spinach chopped
- 1 TBS Italian seasoning
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- ½ cup grated parmesan cheese
- Optional: fresh basil to garnish.
Instructions
- Cook the tortellini according to the package instructions – fresh tortellini cooks much quicker than dried. Drain and set aside if it finishes cooking before sauce is done.
- While the tortellini is cooking, melt the butter in a large stockpot over medium-high heat.
- Add garlic and onion and cook until onion is soft, about 1-2 minutes.
- Add flour and cook for 1 minute.
- Add heavy cream and whisk to combine. Then cook until the mixture just barely begins to thicken.
- Add tomatoes, spinach, Italian seasoning salt and pepper and parmesan cheese and cook for 3-5 minutes or until the sauce has thickened slightly.
- Drain the tortellini, add it to the pot, and stir until coated with sauce.
- Serve immediately with a sprinkle of fresh parmesan cheese and chopped fresh basil.
Video
Notes
Ingredient Substitutions
- Fresh cheese tortellini. I usually choose fresh tortellini. If using dried, it will take longer to cook. You can substitute your favorite pasta of any variety if you don't prefer tortellini.
- Salted butter. Unsalted butter works well too.
- All-purpose flour. you can substitute a gluten-free all purpose flour blend if desired.
- Onion. I suggest a sweet yellow onion or red onion.
- Heavy cream. use half and half or whole milk in place of heavy cream, if desired.
- Diced tomatoes. You can choose a plain variety, fire-roasted or one with Italian seasonings. You can even use fresh chopped tomatoes if you'd prefer.
- Spinach. Use Frozen spinach can in place of fresh, just remember to chop it up into small pieces.
- Italian seasoning. Substitute your favorite fresh Italian herbs if you'd like.
- Parmesan cheese. I don't recommend substitution Parmesan cheese - use a high-quality variety for the best results.
Store/freeze
Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 1 month. Reheat in the microwave or over low heat on the stovetop.Nutrition
Photos in this post were taken by Jamie from Dishing Out Health.
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Leave a Reply