Creamy Tomato & Spinach Tortellini is one of those easy weeknight dinners that feels like comfort food but comes together in less than 30 minutes. It’s rich and creamy, packed with cheesy tortellini, and has a nice tang from the tomatoes and roasted red peppers.
You’re going to love how simple this dish is to make, with just a handful of pantry staples and one skillet. The spinach and red peppers add flavor and a pop of color, while the cream and Parmesan make the sauce silky and satisfying. It’s the kind of meal you’ll want to put on repeat.
Helpful Tips
- Reserve pasta water – Before draining the tortellini, save a bit of the pasta water. If your sauce feels too thick, a splash of that starchy water helps loosen it up without thinning out the flavor.
- Use good Parmesan – Freshly grated Parmesan melts better and gives the sauce a deeper, nuttier taste than pre-grated.
- Adjust the seasoning – Taste the sauce before adding the pasta. A little extra salt or pepper can really bring out the tomato and garlic flavors.
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Creamy Tomato & Spinach Tortellini
Ingredients
- 1 package refrigerated cheese tortellini about 9 oz.
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- ½ cup roasted red bell pepper finely diced
- 2 cups fresh spinach roughly chopped
- 1 can diced tomatoes 14.5 oz
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until just tender. Reserve some of the pasta water before draining.
- Meanwhile, add the olive oil to a large skillet over medium heat. Add the onion and sauté for about 5 minutes, until the onion is translucent.
- Stir in the roasted red pepper and spinach and cook until wilted, about 2 minutes. Then add the diced tomatoes (with their juices). Let the mixture simmer for 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- Pour in the heavy cream. Stir and allow it to thicken slightly, about 3-5 minutes. Then add the Parmesan cheese, stirring until melted and the sauce is smooth and creamy. Season with salt, pepper.
- Add the cooked tortellini to the skillet and gently toss to coat the pasta evenly with the creamy sauce.
- Serve immediately, garnished with extra Parmesan cheese if desired.
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.