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Homemade Creamy Spinach Tomato Tortellini photo

Creamy Spinach Tomato Tortellini

This Creamy Spinach Tomato Tortellini is a comforting delight! Quick to make, it's a perfect dish for busy weeknights that everyone will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 1 package refrigerated three cheese tortellini (20 oz.)
  • 3 Tbsp butter
  • 2 cloves garlic minced
  • 3 Tbsp all-purpose flour
  • 1 tsp onion powder
  • 1 1/4 cups milk (2% recommended)
  • 1/2 cup heavy cream
  • 1 can petite diced tomatoes (14.5 oz., undrained)
  • 1 1/2 cups fresh spinach (packed, chopped)
  • 3 Tbsp fresh basil chopped
  • 2 tsp fresh oregano (or 1/2 tsp dried)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup parmesan cheese finely shredded, plus more for serving
  • Red pepper flakes for serving (optional)

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

Method
 

Cooking Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle the finely shredded parmesan cheese over the top of the tortellini and stir until melted and incorporated.
  8. 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.