Name: Creamy Spinach Tomato Tortellini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 (9 oz) package cheese tortellini; 1 tablespoon olive oil; 2 garlic cloves, minced; 1 cup sun-dried tomatoes, chopped; 2 cups fresh spinach, chopped; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; Fresh basil, chopped (optional)

A rich and creamy tortellini dish filled with fresh spinach, sun-dried tomatoes, and a velvety sauce, perfect for a comforting weeknight dinner.

Ingredients

1 (9 oz) package cheese tortellini

1 tablespoon olive oil

2 garlic cloves, minced

1 cup sun-dried tomatoes, chopped

2 cups fresh spinach, chopped

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh basil, chopped (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Tortellini:
In a large pot, I cook the tortellini according to the package instructions. Once done, I drain it and set it aside, saving about 1/2 cup of the pasta water for later.

Prepare the Sauce:
In a large skillet, I heat the olive oil over medium heat. I add the minced garlic and cook it for about a minute until fragrant. Then, I toss in the chopped sun-dried tomatoes and let them soften for 2 minutes.

Make the Creamy Sauce:
Next, I add the fresh spinach to the skillet and cook it for 2-3 minutes until wilted. I pour in the heavy cream and bring the mixture to a gentle simmer. After that, I stir in the Parmesan cheese and season with salt and pepper to taste.

Combine the Tortellini and Sauce:
I add the cooked tortellini to the skillet and gently toss everything to coat the pasta with the creamy sauce. If the sauce feels too thick, I add a little of the reserved pasta water until the consistency is just right.

Serve:
Finally, I garnish the dish with chopped fresh basil if I have it on hand and serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time is about 10 minutes, cooking time is 15 minutes, and the total time is roughly 25 minutes.

Variations

I often switch things up with this recipe depending on what I have in the fridge or my mood. Sometimes I add grilled chicken or sautéed mushrooms for extra protein and texture. Swapping the heavy cream for half-and-half or coconut milk works well if I want a lighter or dairy-free option. For a bit of heat, I toss in red pepper flakes when cooking the garlic. I also enjoy using fresh cherry tomatoes instead of sun-dried for a juicier, brighter flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the tortellini in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce. Microwaving works too, but I prefer the stovetop method to keep the sauce creamy and fresh.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works fine. I thaw it and squeeze out excess water before adding it to the sauce to avoid watering it down.

Is there a substitute for heavy cream?

I’ve used half-and-half or even whole milk with a tablespoon of flour to thicken the sauce. Coconut milk is also a great non-dairy alternative, though it changes the flavor slightly.

Can I prepare this recipe ahead of time?

You can cook the tortellini and sauce separately and combine them right before serving. However, the sauce is best fresh as it thickens upon standing.

How do I prevent the sauce from becoming too thick?

If the sauce gets too thick, I add reserved pasta water or a little more cream to reach the right consistency.

Can I freeze this dish?

I don’t recommend freezing creamy pasta dishes like this, as the texture can change when thawed, and the sauce may separate.

Conclusion

This creamy spinach tomato tortellini recipe is one I turn to whenever I crave a rich, comforting meal that comes together quickly. The balance of flavors and textures feels special without requiring complicated steps or ingredients. I hope you enjoy making and eating this dish as much as I do—it’s definitely become a favorite in my kitchen.

Recipe: