If you love quick weeknight dinners that feel indulgent without a lot of fuss, this Creamy Spinach Tomato Tortellini is the sort of recipe that becomes a repeat in your rotation. It combines tender three-cheese tortellini, a silky tomato-cream sauce, and bright bites of fresh spinach and herbs. Ready in about 20 minutes and built mostly from pantry staples and a few fresh herbs, this dish delivers comfort and brightness all in one pan.
Why you’ll love this recipe
This Creamy Spinach Tomato Tortellini is cozy, fast, and forgiving. Refrigerated three cheese tortellini cooks quickly and holds that pillowy texture that pairs perfectly with a simple roux-based sauce. Adding a can of petite diced tomatoes (undrained) gives the sauce a subtle, fresh tomato flavor without the need to simmer a long time. Fresh spinach and herbs fold in at the end to keep things lively and green, and a little shredded parmesan ties everything together with a savory finish.
Ingredients
- 1 (20 oz.) pkg 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%, anything but 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 dry)
- Salt and freshly ground black pepper
- 1/2 cup finely shredded parmesan cheese, plus more for serving
- Red pepper flakes, for serving (optional)
Equipment
- Large pot for boiling tortellini
- Large skillet or sauté pan
- Whisk and spoon
- Colander
Prep tips
Measure out the milk and cream before you start so they’re ready to add. Chop the spinach and herbs, and mince the garlic. Keep the canned tomatoes nearby and undrained as called for — their juices help build the sauce quickly.
Step-by-step Instructions
- Bring a large pot of salted water to a boil. Cook the 1 (20 oz.) pkg refrigerated three cheese tortellini according to package directions until just tender, usually a few minutes. Drain the tortellini in a colander and set aside while you make the sauce.
- In a large skillet over medium heat, melt 3 Tbsp butter. Once melted and foaming, add 2 cloves garlic, minced, and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to let the garlic brown.
- Sprinkle 3 Tbsp all-purpose flour and 1 tsp onion powder into the butter and garlic. Stir constantly with a whisk or wooden spoon for about 1 minute to cook the flour and form a smooth roux.
- Gradually whisk in 1 1/4 cups milk and 1/2 cup heavy cream, pouring slowly and whisking constantly so the mixture becomes smooth. Continue to cook and whisk until the sauce thickens slightly, about 2–3 minutes.
- Add 1 (14.5 oz.) can petite diced tomatoes (undrained) to the skillet and stir to combine. Allow the sauce to simmer gently for 1–2 minutes so the flavors meld.
- Stir in 1 1/2 cups (packed) chopped fresh spinach, 3 Tbsp chopped fresh basil, and 2 tsp chopped fresh oregano (or 1/2 tsp dry). Cook, stirring, until the spinach wilts and the herbs are fragrant, about 1–2 minutes.
- Season the sauce with salt and freshly ground black pepper to taste. Start with a pinch of salt and a few grinds of pepper, then adjust as needed.
- Add the drained tortellini to the skillet and toss gently to coat every piece in the creamy tomato sauce. If the sauce seems too thick, add a splash of milk to reach your preferred consistency.
- Stir in 1/2 cup finely shredded parmesan cheese until melted and incorporated. Taste again and adjust seasoning if necessary.
- Serve the Creamy Spinach Tomato Tortellini immediately, topped with extra parmesan and a sprinkle of red pepper flakes if you like a little heat.
Serving suggestions
This Creamy Spinach Tomato Tortellini is delicious on its own, but you can round out the meal with a crisp green salad and a simple lemon vinaigrette. Garlic bread or a slice of crusty bread for sopping up the sauce is always welcome. For a lighter finish, serve a plate of fresh sliced tomatoes drizzled with olive oil and a pinch of salt alongside.
Make-ahead and storage
If you want to save leftovers, cool the dish to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk to loosen the sauce as needed. This dish does not freeze as well because the cream and cheese can change texture after thawing.
Ingredient swaps and notes
- If you prefer a lighter sauce, you can swap the heavy cream for an equal amount of milk, though the texture will be thinner and less rich.
- Fresh herbs make a notable difference, but if you only have dried oregano, use the 1/2 tsp noted in the ingredient list and add it with the tomatoes so it has time to rehydrate.
- For extra protein, stir in cooked, shredded chicken or cooked chickpeas when you add the tortellini.
Final thoughts
There’s something endlessly comforting about pasta folded around a cheesy center and coated in a creamy, tomato-kissed sauce. This Creamy Spinach Tomato Tortellini balances fast prep with bright garden flavors, and it’s flexible enough to adapt to what’s in your fridge. Keep this one in your back pocket for nights when you want dinner that feels special without a long list of steps.
Happy cooking — and enjoy your bowl of Creamy Spinach Tomato Tortellini!
Creamy Spinach Tomato Tortellini
Equipment
- Large Pot
- large deep skillet or saucepan
- Whisk
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Colander
Ingredients
- 1 pkg (20 oz) refrigerated three-cheese tortellini
- 3 tbsp butter
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 1 tsp onion powder
- 1 1/4 cup milk 2% preferred
- 1/2 cup heavy cream
- 1 can (14.5 oz) petite diced tomatoes undrained
- 1 1/2 cups fresh spinach packed, chopped
- 3 tbsp fresh basil chopped
- 2 tsp fresh oregano chopped; or 1/2 tsp dried
- salt to taste
- freshly ground black pepper to taste
- 1/2 cup parmesan cheese finely shredded, plus more for serving
- red pepper flakes for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the refrigerated tortellini according to package directions; reserve about 1/2 cup pasta cooking water, then drain.
- While the tortellini cooks, melt the butter in a large deep skillet or saucepan over medium heat.
- Add the minced garlic, flour, and onion powder to the melted butter and cook, stirring constantly, for 1 minute to form a roux.
- Slowly whisk in the milk and heavy cream until smooth and continue cooking, stirring frequently, until the mixture just begins to simmer and thickens slightly.
- Stir in the undrained diced tomatoes, chopped spinach, chopped basil, oregano, and the shredded parmesan; season with salt and freshly ground black pepper to taste.
- Reduce the heat a little and cook for a few minutes until the sauce has thickened and the cheese has melted.
- Add the drained tortellini to the sauce and toss to coat, thinning the sauce with a little reserved pasta water or additional milk if needed to reach your desired consistency.
- Serve warm sprinkled with extra parmesan and optional red pepper flakes.
Notes
- Use 2% milk or whole milk for best creaminess.
- Reserve pasta water to thin the sauce as needed.
- Fresh herbs brighten the dish but dried oregano may be used.
- Adjust salt and pepper to taste after adding cheese.
