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homemade Creamy Spinach Tomato Tortellini photo

Creamy Spinach Tomato Tortellini

A quick, comforting tortellini dinner in a creamy tomato-spinach sauce that's ready in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 servings

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.