5 from 5 votes
Creamy Tomato Spinach Tortellini Pasta in a white bowl with a green towel and small tomatoes in the background.
Creamy Tomato and Spinach Tortellini
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Creamy Tomato and Spinach Tortellini pasta recipe is made in less than 30 minutes and perfect for a quick and easy weeknight meal. The recipe includes cheese tortellini in a creamy homemade pink sauce with spinach, basil, and fresh parmesan cheese.

Course: Main Course
Cuisine: Italian
Keyword: spinach tortellini, tortellini recipe
Unit: clove, cup, ounce, ounce can, Tablespoon, teaspoon
Servings: 6
Calories: 511 kcal
Author: Lauren Allen
Ingredients
  • 20 ounces refrigerator cheese tortellini¬†s
  • 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 ounce can petite diced tomatoes*
  • 1 1/2 cups baby spinach leaves , chopped
  • 1/4 cup fresh basil leaves , chopped
  • 1/2 teaspoon dried oregano leaves
  • Salt and freshly ground black pepper
  • 1/2 cup freshly grated parmesan cheese , plus more for serving
  • crushed red pepper flakes , for serving (optional)
Instructions
  1. Cook tortellini according to package instructions. Drain and set aside.

  2. 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. 

  3. Slowly pour in milk and cream, whisking as you pour and stirring until smooth. 

  4. Cook, stirring constantly, until mixture begins to simmer. 

  5. Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired. 

  6. Add parmesan cheese and stir until melted.

  7. Remove from heat. Stir in cooked tortellini. 

  8. Serve warm with extra parmesan sprinkled on top, and crushed red pepper, if desired.

Recipe Notes

Want to use fresh tomatoes, instead of canned? Substitute 1 1/2 cups diced tomatoes, and 1 cup of hot water that you used to boil the tortellini.