Creamy Spinach Tomato Tortellini
Are you ready to indulge in a creamy, comforting dish that’s perfect for any night of the week? Creamy Spinach Tomato Tortellini is a delightful meal that combines the richness of a creamy sauce with the freshness of spinach and the brightness of tomatoes. It’s simple to make and is sure to impress your family or guests. This dish is not just about taste; it’s visually appealing too, with vibrant colors that make it as beautiful as it is delicious. Let’s dive into the details of this hearty meal!
Why It’s Crowd-Pleasing
Creamy Spinach Tomato Tortellini is a meal that caters to many palates. The three-cheese tortellini brings a satisfying bite, while the creamy sauce envelops each piece in a luscious embrace. Fresh spinach adds a pop of color and nutrition, and the diced tomatoes provide a burst of flavor that balances the richness of the cream. Plus, it’s an easy dish to whip up, making it a great choice for busy weeknights or gatherings. With its creamy texture and robust flavors, it’s no wonder this dish is a favorite among food lovers!
Ingredients at a Glance
- 1 (20 oz.) package refrigerated three cheese tortellini
- 3 Tbsp butter
- 2 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 1 tsp onion powder
- 1 1/4 cups milk (I used 2%, any type except skim works fine)
- 1/2 cup heavy cream
- 1 (14.5 oz.) can petite diced tomatoes (undrained)
- 1 1/2 cups (packed) chopped fresh spinach
- 3 Tbsp chopped fresh basil
- 2 tsp chopped fresh oregano (or 1/2 tsp dried)
- Salt and freshly ground black pepper to taste
- 1/2 cup finely shredded parmesan cheese, plus more for serving
- Red pepper flakes, for serving (optional)
Before You Start: Equipment
- Large pot for boiling tortellini
- Large skillet for the sauce
- Wooden spoon or spatula for stirring
- Measuring cups and spoons
- Knife and cutting board for chopping
- Serving bowl or plates
Creamy Spinach Tomato Tortellini: From Prep to Plate
Step 1: Cook the Tortellini
Start by bringing a large pot of salted water to a boil. Once boiling, add the refrigerated three cheese tortellini and cook according to the package instructions until they float to the top, typically about 3-5 minutes. Drain and set aside.
Step 2: Make the Creamy Sauce
In a large skillet over medium heat, melt the 3 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it burn.
Step 3: Create the Roux
Sprinkle the all-purpose flour and onion powder over the melted butter and garlic mixture. Stir continuously for about 1-2 minutes to cook the flour, creating a roux. This will help thicken your creamy sauce.
Step 4: Add the Dairy
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to whisk until the mixture is smooth and begins to thicken, about 3-5 minutes.
Step 5: Incorporate the Tomatoes and Spinach
Add the undrained petite diced tomatoes, chopped fresh spinach, basil, and oregano to the skillet. Stir well to combine all the ingredients. Season with salt and freshly ground black pepper to taste.
Step 6: Combine Tortellini with Sauce
Gently fold in the cooked tortellini into the creamy sauce. Make sure the tortellini is well coated in the sauce, allowing it to soak up the flavors.
Step 7: Finish with Cheese
Sprinkle the finely shredded parmesan cheese over the top of the tortellini and stir until melted and incorporated.
Step 8: Serve and Enjoy
Serve the Creamy Spinach Tomato Tortellini hot, garnished with additional parmesan cheese and a sprinkle of red pepper flakes if desired. Enjoy your delicious creation!
Tailor It to Your Diet
- For a lighter version, you can substitute half the heavy cream with additional milk.
- To make it gluten-free, use gluten-free tortellini and all-purpose flour alternatives.
- For a vegan option, substitute tortellini with a vegan variety, use coconut milk instead of dairy, and replace the cheese with nutritional yeast or a vegan cheese alternative.
- Add protein by mixing in cooked chicken, shrimp, or chickpeas.
Mistakes Even Pros Make
Even seasoned cooks can make simple mistakes in the kitchen. Here are a few to watch out for when making Creamy Spinach Tomato Tortellini:
- Overcooking the tortellini can lead to a mushy texture. Keep an eye on the clock!
- Not whisking the sauce well enough can result in lumps from the flour. Be sure to whisk continuously while adding the milk.
- Adding too much salt too early can overpower the dish. Season gradually and adjust to taste.
- Forgetting to drain the diced tomatoes can make the sauce too watery. Ensure you use them undrained, but if you find the sauce too thin, you can cook it down a bit more.
Refrigerate, Freeze, Reheat
If you have leftovers (which is rare because it’s so delicious), you can store Creamy Spinach Tomato Tortellini in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled tortellini in a freezer-safe container and it will keep for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stovetop over medium heat, adding a splash of milk to loosen the sauce if it thickens too much.
Ask & Learn
Can I use frozen tortellini instead of refrigerated?
Yes, you can use frozen tortellini! Just follow the cooking instructions on the package, adjusting the cooking time as necessary.
What if I don’t have fresh herbs?
If fresh herbs aren’t available, you can substitute dried herbs. Use about one-third of the amount called for in the recipe (1 tsp of dried herbs instead of 3 tsp of fresh).
Can I make this dish ahead of time?
Yes, you can prepare the creamy sauce and tortellini separately and combine them just before serving. This will help maintain the perfect texture.
Is there a way to make this dish spicier?
Absolutely! You can add more red pepper flakes, or incorporate a dash of your favorite hot sauce into the creamy sauce for an extra kick.
Let’s Eat
Creamy Spinach Tomato Tortellini is a dish that embodies comfort and flavor, making it a perfect meal for any occasion. With its rich sauce, fresh ingredients, and delightful tortellini, it’s bound to become a staple in your kitchen. Whether you’re serving it for a family dinner, a potluck, or just treating yourself after a long day, this dish does not disappoint. So gather your ingredients, roll up your sleeves, and prepare to enjoy a bowl of happiness!
Creamy Spinach Tomato Tortellini
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Once boiling, add the refrigerated three cheese tortellini and cook according to the package instructions until they float to the top, typically about 3-5 minutes. Drain and set aside.
- In a large skillet over medium heat, melt the 3 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it burn.
- Sprinkle the all-purpose flour and onion powder over the melted butter and garlic mixture. Stir continuously for about 1-2 minutes to cook the flour, creating a roux. This will help thicken your creamy sauce.
- Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to whisk until the mixture is smooth and begins to thicken, about 3-5 minutes.
- Add the undrained petite diced tomatoes, chopped fresh spinach, basil, and oregano to the skillet. Stir well to combine all the ingredients. Season with salt and freshly ground black pepper to taste.
- Gently fold in the cooked tortellini into the creamy sauce. Make sure the tortellini is well coated in the sauce, allowing it to soak up the flavors.
- Sprinkle the finely shredded parmesan cheese over the top of the tortellini and stir until melted and incorporated.
- Serve the Creamy Spinach Tomato Tortellini hot, garnished with additional parmesan cheese and a sprinkle of red pepper flakes if desired. Enjoy your delicious creation!
Notes
- For a lighter version, substitute half the heavy cream with additional milk.
- To make it gluten-free, use gluten-free tortellini and flour alternatives.
- If you have leftovers, store in an airtight container in the refrigerator for up to 3 days.
