EASY Brown Butter Spinach Tortellini One Pot!
A quick, comforting one-pot pasta with browned butter, spinach, and cheese tortellini ready in about 35 minutes.
Equipment
- large skillet or wide pot
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Colander (optional)
Ingredients
- 4 tablespoons unsalted butter for browning
- 1 tablespoon olive oil optional, helps prevent butter from burning
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 pound cheese tortellini fresh or refrigerated
- 2 cups fresh baby spinach packed
- 1/2 cup vegetable or chicken broth or as needed to cook tortellini
- salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese for serving
- red pepper flakes optional, to taste
Instructions
- Heat the skillet over medium heat and add the butter and olive oil.
- Cook the butter, stirring occasionally, until it foams and turns golden-brown with a nutty aroma, about 4–6 minutes; watch closely to avoid burning.
- Add the chopped onion and cook until softened, about 3–4 minutes, then stir in the minced garlic and cook 30–60 seconds until fragrant.
- Pour in 1/2 cup broth and bring to a simmer, scraping up any browned bits from the pan.
- Add the tortellini to the skillet, stirring to coat; add additional broth as needed so pasta is partially submerged, cover, and simmer until tortellini are heated through and tender, about 6–8 minutes depending on package instructions.
- Uncover, stir in the fresh spinach until wilted, about 1–2 minutes; season with salt, pepper, and red pepper flakes if using.
- Remove from heat and stir in grated Parmesan; taste and adjust seasoning, then serve immediately.
Notes
- Watch the butter closely while browning to prevent burning.
- Use fresh or refrigerated tortellini for best texture.
- Add broth gradually to control sauce thickness.
- Spinach wilts quickly—add it at the end.