Name: Creamy Spinach Artichoke Tortellini Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Cuisine: European
Ingredients: 10 oz spinach; 15 oz 3 cheese tortellini; 2½ tbsp butter; 1 small yellow onion; 4 garlic cloves; 2 tbsp flour; 2 cups milk; salt and freshly ground black pepper; 8 oz neufchâtel cheese; 1 cup parmesan cheese; 14 oz artichoke heart quarters; 3 tbsp Fresh Parsley; ½ cup reserved pasta water

Dive into a bowl of creamy spinach artichoke tortellini, a delightful dish that combines the rich flavors of neufchâtel cheese, parmesan cheese, and three cheese tortellini. The tender spinach and hearty artichoke hearts create a perfect harmony, making this a truly comforting meal.

Photos of Creamy Spinach Artichoke Tortellini Recipe

While most of the ingredients in this recipe are common, you may need to look out for neufchâtel cheese and artichoke heart quarters. Neufchâtel cheese is a soft, creamy cheese similar to cream cheese but with a slightly tangier flavor. Artichoke hearts are available canned or jarred, usually found in the vegetable aisle.

Ingredients For Creamy Spinach Artichoke Tortellini

Spinach: Offers a fresh, leafy flavor to balance the creaminess of the dish.

Three cheese tortellini: Pasta stuffed with a blend of three cheeses, providing a rich and savory taste.

Butter: Adds richness and helps create the base of the sauce.

Yellow onion: Contributes sweetness and depth to the sauce.

Garlic cloves: Adds aromatic flavor and a hint of spice.

Flour: Helps thicken the sauce.

Milk: Creates the creamy texture of the sauce.

Neufchâtel cheese: A tangy, creamy cheese that enriches the sauce.

Parmesan cheese: Adds a sharp, nutty flavor.

Artichoke heart quarters: Provide a tender, slightly tangy addition to the dish.

Fresh parsley: Adds a fresh, herby note to finish the dish.

Pasta water: Helps to thin the sauce to the desired consistency.

One reader, Dasya Fields says:

This creamy spinach artichoke tortellini recipe is a game-changer! The blend of cheeses creates a rich, velvety sauce that perfectly complements the tender tortellini. The spinach and artichokes add a delightful freshness. It's an easy, delicious meal that feels gourmet. Highly recommend!

Dasya Fields

Techniques for Making Creamy Spinach Artichoke Tortellini

How to chop spinach: Roughly chop fresh spinach before cooking it in a pot with water until it wilts. How to thaw spinach: If using frozen spinach, thaw it completely and drain any excess water before chopping. How to cook tortellini: Follow the package instructions to cook the tortellini, making sure to reserve ½ cup of pasta water before draining. How to sauté onions: Melt butter in a skillet over medium-high heat, add chopped onions, and sauté for about 4 minutes until soft. How to sauté garlic: Add minced garlic to the skillet with the onions and sauté for an additional 30 seconds. How to make a roux: Add flour to the sautéed onions and garlic, cooking and stirring constantly for 1 minute. How to make a cheese sauce: While whisking, pour in milk, season with salt and pepper, bring to a light boil, then reduce heat and add neufchâtel and parmesan cheese, stirring until melted. How to combine ingredients: Stir in the cooked spinach and artichokes, then add the cooked tortellini and parsley, mixing well. How to adjust sauce consistency: Stir in reserved pasta water, a few tablespoons at a time, to achieve the desired sauce consistency.

How To Make Creamy Spinach Artichoke Tortellini

This tortellini recipe whips up a creamy, cheesy, and nutritious meal loaded with cheese, spinach, and artichokes! Cook this up in just under one hour.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

10ozspinach
15oz3 cheese tortellini,refrigerated
2½tbspbutter
1small yellow onion,grated
4garlic cloves,(1½ tbsp), minced
2tbspflour
2cupsmilk
salt and freshly ground black pepper
8ozneufchatel cheese,(light cream cheese), diced into small cubes
1cupparmesan cheese,finely shredded
14ozartichoke heart quarters,(1 can), chopped
3tbspfresh parsley,chopped, optional
½cupreserved pasta water

Instructions

If using fresh spinach, roughly chop it, then pour 3 tablespoons water in a large pot. Add the spinach and cook over medium-low heat, stirring frequently, until the spinach wilts. Transfer to paper towels.
If using frozen spinach, thaw, drain and roughly chop.
Cook the tortellini according to directions on package, while reserving ½ cup of pasta water before draining.
Melt the butter in a large skillet over medium-high heat, add the onion, and any juices on the cutting board, to the skillet, then sauté for 4 minutes, or until soft.
Add the garlic and sauté 30 seconds longer. Add in the flour and cook, stirring constantly, for 1 minute.
While whisking, pour in the milk, then season lightly with salt and pepper. Bring to a light boil, stirring constantly, then reduce the heat slightly. Add in the Neufchatel cheese and parmesan and cook, stirring frequently, until the cheeses have melted.
Stir in spinach and artichokes and warm through, then toss in the cooked and drained tortellini and parsley.
Stir in reserved pasta water, a few tablespoons at a time, to thin as needed.
Serve immediately, and enjoy!

Nutrition

Calories: 677.97kcal
Fat: 33.55g
Saturated Fat: 19.31g
Trans Fat: 0.23g
Monounsaturated Fat: 8.93g
Polyunsaturated Fat: 1.59g
Carbohydrates: 63.14g
Fiber: 7.94g
Sugar: 9.10g
Protein: 34.45g
Cholesterol: 114.54mg
Sodium: 1071.72mg
Calcium: 755.35mg
Potassium: 976.46mg
Iron: 4.54mg
Vitamin A: 573.33µg
Vitamin C: 30.04mg

Pro Tip for Perfecting Your Spinach Artichoke Tortellini

To achieve a perfectly creamy sauce, make sure to whisk the milk continuously while adding it to the flour and butter mixture. This will prevent lumps from forming and ensure a smooth, velvety texture.

Time-Saving Tips for Preparing This Tortellini Recipe

Use pre-chopped spinach: Save time by using frozen spinach that is already chopped and ready to go.

Pre-minced garlic: Opt for pre-minced garlic from a jar to cut down on prep time.

Pre-cooked tortellini: Use pre-cooked tortellini from the refrigerated section to skip the boiling step.

One-pot method: Cook the tortellini in the same pot as the sauce to reduce cleanup time.

Microwave artichokes: Quickly heat artichoke hearts in the microwave instead of on the stove.

Substitute Ingredients For Creamy Spinach Artichoke Tortellini Recipe

spinach - Substitute with kale: Kale has a similar texture and can provide a slightly different but still delicious flavor.
3 cheese tortellini - Substitute with ricotta and spinach tortellini: This will add a different flavor profile while maintaining the creamy texture.
butter - Substitute with olive oil: Olive oil can provide a healthier fat option and a slightly different flavor.
yellow onion - Substitute with shallots: Shallots offer a milder and sweeter taste compared to yellow onions.
garlic cloves - Substitute with garlic powder: Use 1/8 teaspoon of garlic powder per clove for a similar flavor.
flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent; use half the amount of cornstarch as you would flour.
milk - Substitute with unsweetened almond milk: Almond milk can provide a dairy-free alternative while maintaining creaminess.
neufchâtel cheese - Substitute with cream cheese: Cream cheese has a similar texture and flavor, making it an easy substitute.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly saltier flavor.
artichoke heart quarters - Substitute with zucchini: Zucchini can provide a similar texture and a mild flavor that complements the dish.
fresh parsley - Substitute with fresh basil: Fresh basil offers a different but equally fresh and aromatic flavor.
reserved pasta water - Substitute with vegetable broth: Vegetable broth can add additional flavor while maintaining the necessary liquid content.

Presenting Your Spinach Artichoke Tortellini Dish

Serve smaller portion sizes: Present the creamy spinach artichoke tortellini in a shallow, wide-rimmed bowl to highlight the dish's vibrant colors. Use a ring mold to neatly stack the tortellini in the center, creating a visually appealing mound.
Use decoration: Garnish the dish with a light drizzle of extra virgin olive oil around the perimeter of the plate. Add a sprinkle of finely chopped fresh parsley on top for a pop of green and a touch of elegance.
Highlight ingredients: Place a few whole artichoke heart quarters and a couple of whole spinach leaves strategically around the tortellini to showcase the key ingredients. This not only adds visual interest but also emphasizes the freshness of the components.
Add texture: For a contrasting texture, sprinkle some toasted breadcrumbs or pine nuts over the top of the dish. This adds a delightful crunch and enhances the overall eating experience.
Use color contrast: Utilize a white or light-colored plate to make the colors of the spinach, artichokes, and tortellini stand out. The creamy sauce will look more luscious against a neutral background.
Create height: Add a small, delicate parmesan crisp on top of the tortellini mound. This not only adds height to the presentation but also introduces an additional layer of flavor and texture.
Finish with finesse: Just before serving, lightly dust the dish with freshly ground black pepper and a pinch of sea salt. This final touch enhances the flavors and adds a professional finish to the presentation.

Essential Kitchen Tools for Making Creamy Spinach Artichoke Tortellini

Large pot: Used to cook the spinach and tortellini. It provides enough space for boiling and ensures even cooking.
Paper towels: Utilized to drain and pat dry the wilted spinach, removing excess moisture.
Large skillet: Essential for sautéing the onions and garlic, and for preparing the creamy sauce.
Cutting board: A surface for chopping the spinach, onions, and parsley, ensuring safe and efficient preparation.
Knife: Necessary for chopping the spinach, onions, garlic, and parsley.
Measuring spoons: Used to measure precise amounts of butter, flour, and parsley.
Measuring cups: Important for measuring the milk and reserved pasta water accurately.
Whisk: Helps in blending the flour into the butter and in incorporating the milk smoothly into the sauce.
Wooden spoon: Ideal for stirring the sauce and combining all ingredients without scratching the skillet.
Colander: Used to drain the cooked tortellini, ensuring they are free from excess water.
Serving spoon: For serving the finished creamy spinach artichoke tortellini dish.

Storing and Freezing Creamy Spinach Artichoke Tortellini

To store leftover creamy spinach artichoke tortellini, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
When reheating, add a splash of milk or cream to help loosen the sauce and restore its creamy texture. Reheat gently over low heat on the stovetop, stirring occasionally, until warmed through.
For longer storage, you can freeze the tortellini for up to 2-3 months. Transfer the cooled dish to a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing.
To thaw frozen creamy spinach artichoke tortellini, place it in the refrigerator overnight. Reheat as mentioned above, adding a bit more milk or cream to achieve the desired consistency.
Pro tip: Portion the tortellini into individual serving sizes before freezing for easy reheating of single servings. This way, you can enjoy this comforting dish whenever the craving strikes without having to thaw the entire batch.

How To Reheat Leftover Spinach Artichoke Tortellini

Reheat in the microwave: transfer the leftover creamy spinach artichoke tortellini to a microwave-safe dish. Cover the dish with a damp paper towel to prevent the pasta from drying out. Microwave on high for 1-2 minutes, stirring halfway through, until heated through. If the sauce appears too thick, add a splash of milk or cream to loosen it up.
Reheat on the stovetop: place the leftover tortellini in a saucepan over medium-low heat. Add a small amount of milk or cream to the pan to help loosen the sauce and prevent the pasta from sticking. Stir gently and continuously until the dish is heated through and the sauce is smooth and creamy. Be careful not to overheat, as this can cause the sauce to separate or the tortellini to become mushy.
Reheat in the oven: preheat the oven to 350°F (175°C). Transfer the leftover creamy spinach artichoke tortellini to an oven-safe dish and cover with aluminum foil. Place the dish in the preheated oven and bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes of baking to allow the top to brown slightly and develop a crispy texture.
Reheat in an air fryer: preheat your air fryer to 350°F (175°C). Place the leftover tortellini in the air fryer basket, ensuring that it is spread out evenly. Cook for 3-5 minutes, shaking the basket halfway through, until the dish is heated through and the top is slightly crispy. Keep an eye on the dish to prevent burning, as air fryers can vary in their cooking times and temperatures.

Interesting Trivia About Spinach Artichoke Tortellini

A fun fact about this creamy spinach artichoke tortellini recipe is that neufchâtel cheese is often considered a healthier alternative to cream cheese because it contains less fat. This makes the dish slightly lighter while still maintaining a rich and creamy texture.

Budget-Friendly Creamy Spinach Artichoke Tortellini Recipe

This creamy spinach artichoke tortellini recipe is relatively cost-effective for a household. The main ingredients like spinach, tortellini, neufchâtel cheese, and artichoke hearts are moderately priced and widely available. The use of pantry staples such as butter, onion, garlic, and flour further enhances its affordability. For a household of 4, the approximate cost is around $20-$25 USD. Overall Verdict: 8/10.

Is This Creamy Spinach and Artichoke Tortellini Healthy or Not?

The creamy spinach artichoke tortellini recipe, while delicious, may not be the healthiest option due to several factors:

The recipe contains a significant amount of dairy products, including butter, milk, neufchatel cheese, and parmesan cheese, which are high in saturated fats and calories.
The use of flour as a thickening agent adds additional carbohydrates and calories to the dish.
Tortellini, being a pasta product, is also high in carbohydrates and may not be suitable for those following a low-carb diet.

However, the recipe does include some nutritious ingredients, such as spinach and artichokes, which are rich in vitamins, minerals, and fiber.

To make this recipe healthier, consider the following modifications:

Reduce the amount of butter and cheese used in the recipe, or opt for lower-fat alternatives like reduced-fat milk and cheeses.
Replace the flour with a healthier thickening agent, such as arrowroot powder or cornstarch, to lower the carbohydrate content.
Use whole wheat or vegetable-based tortellini to increase the fiber content and nutritional value of the dish.
Increase the proportion of spinach and artichokes to pasta, ensuring a higher intake of vegetables per serving.
Add other nutrient-dense vegetables, such as bell peppers, mushrooms, or zucchini, to enhance the overall nutritional profile of the dish.
Use fresh herbs and spices to add flavor without relying heavily on salt or fat-based seasonings.

The Editor's Take on Creamy Spinach Artichoke Tortellini

This creamy spinach artichoke tortellini recipe is a delightful fusion of flavors and textures. The combination of fresh spinach, tender artichoke hearts, and rich cheeses creates a luscious sauce that perfectly coats the three-cheese tortellini. The use of Neufchâtel cheese adds a subtle tang, while the Parmesan provides a savory depth. The reserved pasta water ensures a silky consistency. The fresh parsley adds a bright, herbaceous note to the dish. Overall, this recipe is a comforting and elegant meal that is sure to impress.

Enhance Your Creamy Spinach Artichoke Tortellini Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts with Balsamic Glaze: Imagine the delightful crunch of Brussels sprouts roasted to perfection, drizzled with a tangy balsamic glaze. This side dish adds a burst of flavor and a touch of elegance to your creamy spinach artichoke tortellini.

Garlic Breadsticks: Picture warm, buttery breadsticks infused with the aromatic essence of garlic. These are perfect for soaking up every last bit of the creamy sauce from your tortellini, making each bite a harmonious blend of flavors.

Caprese Salad: Envision a refreshing Caprese salad with juicy tomatoes, creamy mozzarella, and fragrant basil. Drizzled with a hint of olive oil and a splash of balsamic vinegar, this salad provides a light and vibrant contrast to your rich main course.

Lemon Herb Grilled Chicken: Think of succulent chicken breasts marinated in a zesty lemon herb blend, then grilled to perfection. This protein-packed side dish complements the creamy tortellini while adding a delightful citrusy note.

Butternut Squash Soup: Visualize a velvety butternut squash soup with hints of nutmeg and cinnamon. This comforting bowl of goodness pairs beautifully with your spinach artichoke tortellini, creating a cozy and satisfying meal.

Similar Recipes to Creamy Spinach Artichoke Tortellini

Creamy Mushroom And Spinach Ravioli: Indulge in a luscious blend of mushrooms and spinach enveloped in tender ravioli. This dish is perfect for a cozy night in, offering a rich and creamy sauce that pairs beautifully with the earthy flavors of the mushrooms.

Lemon Garlic Shrimp Tortellini: Brighten up your dinner table with this zesty lemon and garlic infused shrimp tortellini. The citrusy notes complement the succulent shrimp, creating a refreshing and satisfying meal.

Chicken Alfredo Tortellini: Experience the classic comfort of chicken alfredo with a twist. This dish combines tender pieces of chicken with creamy alfredo sauce and cheese tortellini, making it a hearty and delicious main course.

Pesto Tortellini With Sun-Dried Tomatoes: Elevate your pasta night with this vibrant pesto tortellini. The addition of sun-dried tomatoes adds a burst of tangy sweetness, perfectly balancing the rich and herbaceous pesto sauce.

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Appetizer and Dessert Pairings for Creamy Spinach Artichoke Tortellini

Appetizers:

Stuffed Mushrooms: Stuffed Mushrooms are a delightful way to start your meal. Imagine plump mushroom caps filled with a savory mixture of breadcrumbs, garlic, and herbs, all bound together with a touch of cream cheese. The filling is then topped with a sprinkle of parmesan and baked until golden and bubbly. These bite-sized treats are perfect for whetting the appetite and setting the stage for your main course.

Bruschetta: Bruschetta is a classic Italian starter that never fails to impress. Crisp slices of toasted baguette are rubbed with garlic and drizzled with olive oil. They are then topped with a vibrant mixture of diced tomatoes, fresh basil, and a hint of balsamic vinegar. The combination of the crunchy bread and the fresh, tangy topping makes for a refreshing and flavorful beginning to any meal.

Desserts:

Tiramisu: Indulge in a classic Italian delight with layers of espresso-soaked ladyfingers and mascarpone cheese. This dessert is elevated with a dusting of cocoa powder and a hint of coffee liqueur. The creamy texture and rich flavors make it a perfect ending to any meal. Garnish with chocolate shavings and fresh berries for an extra touch of elegance.

Lemon Meringue Pie: Experience a burst of citrus with a zesty lemon curd filling, topped with a fluffy meringue. The buttery crust provides a delightful contrast to the tangy and sweet filling. This dessert is a beautiful balance of textures and flavors, making it a refreshing choice. Serve with a dollop of whipped cream and a sprinkle of lemon zest for added flair.

Why trust this Creamy Spinach Artichoke Tortellini Recipe:

This recipe combines the rich flavors of neufchâtel cheese and parmesan with the earthy goodness of spinach and artichoke hearts. The creamy sauce, enhanced by garlic and onion, perfectly coats the three cheese tortellini. The use of reserved pasta water ensures the sauce reaches the ideal consistency. This dish is not only delicious but also easy to prepare, making it a trustworthy choice for both novice and experienced cooks.

Have you tried this delicious Creamy Spinach Artichoke Tortellini Recipe? Join our Recipe Sharing forum to discuss your experience making this dish and share your own creative twists!

FAQ:

Can I use a different type of cheese instead of neufchâtel?

Absolutely! You can substitute neufchâtel with cream cheese or even ricotta if you prefer. Just keep in mind that the texture and flavor might vary slightly.

Can I make this dish ahead of time?

Yes, you can make it ahead of time. Just store it in an airtight container in the fridge. When you're ready to eat, reheat it on the stove over low heat, adding a splash of milk or reserved pasta water to loosen it up.

Can I use canned artichoke hearts?

Definitely! Canned artichoke hearts work just as well. Just make sure to drain and rinse them before adding them to the dish.

Is there a way to make this recipe gluten-free?

Yes, you can make it gluten-free by using gluten-free tortellini and substituting the flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.

How can I add some protein to this dish?

You can easily add protein by tossing in some cooked chicken, shrimp, or even crispy bacon. Just add it in when you mix in the spinach and artichokes.