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Homemade Creamy Tomato Tortellini photo

Creamy Tomato Tortellini

A rich, quick creamy tomato tortellini made with spinach and a cheesy tomato sauce.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Whisk
  • Colander
  • Measuring cups and spoons

Ingredients
  

  • 16 oz cheese tortellini fresh (refrigerated section), package
  • 15 oz Italian stewed diced tomatoes with oregano and basil, can
  • 2 cups fresh spinach chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic salt
  • 1/4 tsp Italian seasoning
  • 2 cloves garlic minced
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 2 tbsp flour
  • 1/3 cup Parmesan cheese grated
  • 1/3 cup mozzarella cheese shredded

Instructions
 

  • Cook the tortellini according to package directions in a large pot of salted boiling water; drain and set aside.
  • In a mixing bowl, whisk together the milk, heavy cream, and flour until smooth; set aside.
  • Heat a large skillet over medium heat and add the diced tomatoes with their sauce, minced garlic, and chopped spinach; stir in salt, pepper, onion powder, garlic salt, and Italian seasoning.
  • Bring the tomato mixture just to a boil, then immediately pour in the milk, cream, and flour mixture while stirring to combine.
  • Add the grated Parmesan and stir until the sauce comes back to a gentle boil and begins to thicken.
  • Reduce the heat and simmer for 2–3 minutes, stirring occasionally, until the sauce thickens to your liking.
  • Add the cooked tortellini to the skillet and toss gently to coat evenly with the creamy tomato sauce; sprinkle in the shredded mozzarella and stir until melted and combined.
  • Serve warm.

Notes

  • Use fresh refrigerated tortellini for best texture.
  • Whisk the milk mixture well to avoid lumps.
  • Adjust salt and pepper to taste after adding cheese.
  • Simmer briefly to thicken without separating the cream.