Go Back
Homemade How to Cook Tortellini photo

How to Cook Tortellini

Comforting cheesy tortellini in a quick tomato-cream spinach sauce ready in about 30 minutes.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Large Pot
  • large stainless steel skillet or sauté pan
  • Wooden Spoon
  • Slotted spoon or spider
  • Measuring Spoons
  • Measuring Cups
  • Whisk or fork

Ingredients
  

  • 1 package cheese tortellini (dried, frozen, or fresh) prepare per package instructions
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can crushed tomato large can
  • 4 cups fresh spinach
  • pepper to taste
  • salt to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp dried basil
  • 2 tsp raw sugar
  • 2 tbsp flour
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 1/4 cup Parmesan cheese grated, fresh is best; plus more to taste

Instructions
 

  • Cook the tortellini according to package instructions in a large pot of salted boiling water; drain or keep warm for adding to sauce later.
  • Heat the olive oil and butter in a large stainless steel skillet over medium heat.
  • Add the diced onion and cook, stirring, until soft and translucent, about 3–4 minutes.
  • Add the minced garlic and cook about 1 minute until fragrant.
  • Stir in the crushed tomatoes (including juices) and add salt, pepper, garlic powder, onion powder, red pepper flakes, thyme, oregano, cumin, dried basil, and raw sugar. Bring to a simmer and cook about 5 minutes.
  • Add the fresh spinach all at once, cover the pan, and let it wilt, stirring occasionally; add water 1/4 cup at a time if the sauce becomes too dry.
  • In a small bowl whisk together the flour, milk, and heavy cream until smooth, then pour this mixture into the tomato-spinach sauce and stir to combine.
  • Stir in the grated Parmesan until melted and incorporated.
  • Using a slotted spoon or spider, transfer the cooked tortellini to the sauce and gently fold to coat, being careful not to tear the pasta. Heat until everything is warmed through.
  • Serve immediately with additional Parmesan and fresh basil if desired.

Notes

  • Dried tortellini is found in the pasta aisle and cooks like other dried pastas.
  • Fresh tortellini is in the refrigerated section and warms quickly in the sauce.
  • You can substitute a jarred tomato sauce for the homemade sauce if desired.
  • If not using spinach, another leafy green such as kale may be used.
  • Frozen tortellini can be added directly to the sauce and simmered until heated through.