Spinach Tomato Tortellini

Name: Spinach Tomato Tortellini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 12 ounces tortellini pasta; 1 ½ cups heavy cream; 2 tablespoons all-purpose flour; 1 tablespoon olive oil; 3 cloves garlic; 1 14.5-ounce can petite diced tomatoes; 3 cups spinach; 2 teaspoons dried basil; 1 teaspoon dried oregano; ½ teaspoon dried thyme; ¼ teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; ¼ cup grated parmesan

User Reviews

5.0

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings
Course
Main Course

Spinach Tomato Tortellini

Iris Warren

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The most unbelievably creamy tortellini you will make in just 15 min. Doesn’t get easier or tastier than that!

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Ingredients

Servings

12 ounces tortellini pasta
1 ½ cups heavy cream
2 tablespoons all-purpose flour
1 tablespoon olive oil
3 cloves garlic minced
1 14.5-ounce can petite diced tomatoes
3 cups spinach roughly chopped
2 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes optional
Kosher salt and freshly ground black pepper to taste
¼ cup grated parmesan

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Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a small bowl, whisk together heavy cream and flour; set aside.
Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.
Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in tortellini and gently toss to combine.
Serve immediately.