Spinach Tomato Tortellini
This Spinach Tomato Tortellini is a quick, comforting weeknight dinner that brings together pillowy cheese-filled tortellini, a rich and garlicky tomato cream sauce, and wilted baby spinach — all in just 25 minutes. With simple pantry staples and one skillet, you get a dish that tastes like it came straight from a cozy Italian trattoria without any of the fuss.
Equipment
- Large pot For boiling tortellini
- Large deep skillet or sauté pan 12-inch recommended
- Colander or strainer For draining the tortellini
- Wooden spoon or silicone spatula
- Sharp knife and cutting board For dicing onion and mincing garlic
- Garlic press or mincer (optional)
- Measuring cups and spoons
- Box grater For freshly grating the Parmesan cheese
Ingredients
- 20 oz fresh cheese tortellini 567g; refrigerated, not frozen
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 small yellow onion finely diced
- 14.5 oz canned diced tomatoes 411g; undrained, 1 can
- 15 oz canned crushed tomatoes 425g; 1 can
- 1 tsp dried Italian seasoning
- ½ tsp crushed red pepper flakes optional, adjust to taste
- ½ tsp sugar to balance acidity
- salt and black pepper to taste
- 3 cups fresh baby spinach 90g; loosely packed
- ½ cup heavy cream 120ml
- ½ cup freshly grated Parmesan cheese 50g; plus more for serving
For Garnish
- fresh basil leaves optional, for garnish
Instructions
- Fill a large pot with generously salted water and bring to a full rolling boil over high heat. Use this time to dice the onion and mince the garlic.
- Add the fresh cheese tortellini to the boiling water and cook according to package directions, typically 2–3 minutes, until they float and are tender. Reserve ½ cup of pasta water, then drain and toss lightly with olive oil to prevent sticking.
- Heat 2 tablespoons of olive oil in a large deep skillet over medium heat, then add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and stir for 30–60 seconds until fragrant and just golden.
- Add the diced tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, sugar, salt, and black pepper to the skillet and stir to combine. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
- Reduce heat to medium-low and stir in the heavy cream, then immediately add the fresh baby spinach. Cook for 1–2 minutes, stirring, until the spinach is fully wilted.
- Add the drained tortellini to the skillet and gently toss to coat in the sauce, adding reserved pasta water a tablespoon at a time if the sauce is too thick. Let everything cook together over low heat for 1–2 minutes.
- Remove the skillet from heat and stir in the freshly grated Parmesan until melted and smooth. Serve immediately, topped with additional Parmesan and fresh basil leaves if desired.
Notes
- Use fresh refrigerated tortellini rather than dried or frozen for the best texture — it cooks in just 2–3 minutes and has a far more pillowy bite.
- Pull the tortellini from the boiling water as soon as they float; overcooking makes them mushy and they will continue to soften in the hot sauce.
- Always salt your pasta water generously — it should taste like lightly salted seawater and is the only chance to season the pasta from within.
- High-quality canned tomatoes (such as San Marzano) make a noticeable difference in this simple sauce since there are so few ingredients.
- Lower the heat to medium-low before adding the heavy cream to prevent it from separating or curdling in the pan.
- Save at least ½ cup of pasta cooking water before draining — the starchy liquid is perfect for loosening the sauce after the tortellini is added.
- Always grate your own Parmesan fresh; pre-shredded cheese contains anti-caking agents that prevent smooth melting into sauces.
- For a heartier dish, brown crumbled Italian sausage in the pan before sautéing the onion and continue as directed.
- Leftovers keep well in an airtight container in the refrigerator for up to 3–4 days; reheat gently on the stovetop with a splash of water or broth.
- The tomato cream sauce can be made up to 3 days ahead and refrigerated; simply cook fresh tortellini and combine when ready to serve for best texture.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 58gProtein: 20gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 780mgPotassium: 620mgFiber: 5gSugar: 9gVitamin A: 45IUVitamin C: 22mgCalcium: 25mgIron: 20mg
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