Creamy Tomato Tortellini

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This Creamy Tomato and Spinach Tortellini recipe is a quick 30-minute weeknight dinner featuring cheese-filled tortellini in a rich, homemade pink tomato cream sauce with fresh spinach, basil, and parmesan cheese.

How to make Creamy Tomato Tortellini:

Cook Tortellini: Follow the instructions to cook, watch them close they usually only cook for a couple minutes! Once they float, they're ready.

Make Sauce: I know it's tempting to just dump in a bottled sauce, but I promise this homemade sauce is quick, delicious, and tastes like it's from a restaurant! Make a simple roux with the butter and flour then add seasonings, milk, and cream. Simmer until slightly thickened then dump in diced tomatoes, spinach, basil, and oregano. Taste and adjust seasonings to your likings.

Combine: Dump in cooked tortellini and parmesan cheese into your delicious homemade sauce and toss. Serve immediately with breadsticks or homemade baguettes.

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Red Sauce Tortellini

Author: Lauren Allen

Our easy Creamy Tomato Tortellini with spinach is a one-pan pasta recipe that comes together in less than 30 minutes using cheese tortellini, fresh spinach, and a simple homemade pink sauce made with tomatoes, cream, and parmesan.

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 6

Equipment

• Pan
• rotary cheese grater

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 20 ounces cheese tortellini, (the refrigerated kind)
• ▢ 2 Tablespoons butter, , salted or unsalted
• ▢ 3 Tablespoons all-purpose flour
• ▢ 3 cloves garlic, , minced
• ▢ 1 teaspoon onion powder
• ▢ 1 1/2 cups milk
• ▢ 1/2 cup heavy whipping cream
• ▢ 15 oz can petite diced tomatoes*
• ▢ 1 1/2 cups baby spinach leaves, , chopped
• ▢ 1/4 cup fresh basil leaves, , chopped
• ▢ 1/2 teaspoon dried oregano
• ▢ Salt and freshly ground black pepper, , to taste
• ▢ 1/2 cup freshly grated parmesan cheese, , plus more for serving
• ▢ crushed red pepper flakes, , for serving (optional)

Instructions 

• Cook tortellini according to package instructions. Drain and set aside.
  20 ounces cheese tortellini
• Sauce: In a large saucepan over medium heat, add butter and cook until melted. Whisk in flour. Add garlic and and onion powder and cook, stirring, for 30 seconds. Slowly pour in milk and cream, whisking as you pour and stirring until smooth. Cook, stirring constantly, until mixture begins to simmer. 
  2 Tablespoons butter, 3 Tablespoons all-purpose flour, 3 cloves garlic, 1 teaspoon onion powder
• Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired. Add parmesan cheese and stir until melted.
  15 oz can petite diced tomatoes*, 1 ½ cups baby spinach leaves, ¼ cup fresh basil leaves, ½ teaspoon dried oregano, Salt and freshly ground black pepper
• Finish and Serve: Remove from heat. Stir in cooked tortellini. Serve warm with extra parmesan sprinkled on top, and crushed red pepper, if desired.

Notes

Fresh Tomatoes Instead of Canned: Substitute 1 ½ cups diced tomatoes, and 1 cup of hot water that you used to boil the tortellini. 

Nutrition

Calories: 468kcal, Carbohydrates: 55g, Protein: 21g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 68mg, Sodium: 722mg, Potassium: 402mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1270IU, Vitamin C: 10mg, Calcium: 346mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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*I originally shared this recipe in September 2014. Updated April 2018 and January 2026.