Creamy Tomato and Spinach Tortellini
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
511 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tomato and Spinach Tortellini
Description
Creamy Tomato and Spinach Tortellini features cheese-filled pasta coated in a rich, creamy sauce made by melting butter and whisking in flour to form a roux. Garlic and onion powder add a gentle onion-garlic aroma to the base. Milk and heavy cream create a silky sauce, which is simmered to thicken before adding petite diced tomatoes, freshly chopped spinach, basil, and oregano to bring brightness and herbal notes. Grated Parmesan cheese melts into the sauce for savory depth and a slightly nutty flavor. The cooked tortellini is folded into the sauce just before serving, coating each piece thoroughly.
This dish offers a tender texture from the cheese tortellini contrasted with tender spinach leaves and a creamy tomato sauce that’s both comforting and fresh. It works well as a main course for lunch or dinner, especially when served with additional Parmesan cheese sprinkled on top and optional crushed red pepper flakes for a touch of heat.
A practical tip is that fresh diced tomatoes can substitute canned ones by using 1 ½ cups diced fresh tomatoes and adding a cup of the hot tortellini cooking water to maintain sauciness. Adjust the seasoning to taste before serving to balance the acidity of tomatoes and creaminess of the sauce.
Ingredients
- 20 ounces cheese tortellini refrigerated
- 2 Tablespoons butter , salted or unsalted
- 3 Tablespoons all-purpose flour
- 3 cloves garlic , minced
- 1 teaspoon onion powder
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 15 ounce can diced tomatoes petite
- 1 1/2 cups baby spinach leaves , chopped
- 1/4 cup basil chopped, fresh leaves
- 1/2 teaspoon oregano dried
- salt freshly ground
- black pepper freshly ground
- 1/2 cup Parmesan Cheese plus more for serving, freshly grated
- red pepper flakes for serving (optional, crushed
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- In a large saucepan over medium heat, add butter and cook until melted. Whisk in flour. Add garlic and and onion powder and cook, stirring, for 30 seconds.
- Slowly pour in milk and cream, whisking as you pour and stirring until smooth.
- Cook, stirring constantly, until mixture begins to simmer.
- Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired.
- Add parmesan cheese and stir until melted.
- Remove from heat. Stir in cooked tortellini.
- Serve warm with extra parmesan sprinkled on top, and crushed red pepper, if desired.
Notes
- For a fresh tomato variation, use 1 ½ cups diced fresh tomatoes plus 1 cup hot tortellini cooking water instead of canned diced tomatoes.
- Adjust seasoning after adding tomatoes and spinach to balance flavors.
- Serve immediately with extra Parmesan and red pepper flakes if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 86mg | 29% |
| Sodium | 704mg | 29% |
| Potassium | 361mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1490IU | 30% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 347mg | 35% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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