Creamy Spinach Tomato Tortellini Recipe

Creamy Spinach Tomato Tortellini Recipe

How To Make Creamy Spinach Tomato Tortellini

For this tortellini recipe, cheese-filled tortellini are cooked in a spinach and tomato sauce that’s loaded with creamy parmesan cheese.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 20ozthree-cheese tortellini,refrigerated
  • 3tbspbutter
  • 2clovesgarlic,minced
  • 3tbspall-purpose flour
  • 1tsponion powder
  • cupsmilk
  • ½cupheavy cream
  • 14½ozpetite tomatoes,(1 can), diced, undrained
  • cupsfresh spinach,packed, chopped
  • 3tbspfresh basil,chopped
  • 2tspfresh oregano,chopped, or ½ tsp dry oregano
  • salt and freshly ground black pepper
  • ½cupparmesan cheese,finely shredded, plus more for serving
  • red pepper flakes,for serving, optional


  1. Cook tortellini according to directions listed on package.

  2. Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic, flour and onion powder and cook, stirring constantly, for 1 minute.

  3. While whisking, slowly pour in milk and cream, then whisk until smooth.

  4. Cook, stirring constantly, until mixture begins barely simmer and thicken, then add tomatoes, spinach, basil, oregano and parmesan. Season with salt and pepper to taste.

  5. Reduce heat slightly and cook several minutes longer until sauce has thickened and cheese has melted. Remove from heat.

  6. Toss cooked and drained tortellini into sauce mixture, thin sauce with a little pasta water or milk as needed.

  7. Serve warm, sprinkled with additional parmesan cheese and optional red pepper flakes.


  • Calories: 280.31kcal
  • Fat: 36.03g
  • Saturated Fat: 17.54g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 5.99g
  • Polyunsaturated Fat: 0.92g
  • Carbohydrates: 75.66g
  • Fiber: 9.95g
  • Sugar: 10.20g
  • Protein: 25.78g
  • Cholesterol: 158.26mg
  • Sodium: 982.04mg
  • Calcium: 429.46mg
  • Potassium: 724.30mg
  • Iron: 3.19mg
  • Vitamin A: 296.47µg
  • Vitamin C: 14.72mg
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