Spinach and Tomato Tortellini Recipe (2024)

Our spinach and tomato tortellini makes the perfect weeknight meal. Ready in less than 30 minutes, it's creamy, delicious, and the perfect comfort food to get you to the weekend.

This Spinach and Tomato Tortellini was a huge hit with my family (really – 4 out of 5 ate their entire serving and had seconds!) including one of my picky 3-year-olds and my one-year-old.

Any time I can get dinner on the table in under 30 minutes, I consider it a win. Anytime I can get 4 out of 5 people who love it, you know it’s going to be put on our regular meal rotation!

It’s creamy, cheesy, and a great way to add (or introduce) more vegetables to little ones.

Simple ingredients

The great thing about this recipe? You probably have most of these ingredients in your fridge already. All you need is tortellini, spinach, half and half, garlic, diced tomatoes, parmesan cheese (I love fresh, but grated or shredded would work, too), and a little Italian seasoning.

Tortellini is always a great ingredient to have on hand for quick and easy recipes. We love the refrigerated kind, but frozen tortellini would work, too.

How to make spinach and tomato tortellini

1. Cook tortellini according to package directions. We usually use the refrigerated kind, and it cooks in just 7 minutes.Both the sauce pan and the pot from the tortellini came from this cookware set. It’s a great price, and has held up really well.
   
2. In a large saucepan over medium heat (while the tortellini cooks), heat the olive oil over medium heat. Add the diced tomatoes, spinach, garlic, Italian seasoning, salt and pepper. Cook and stir until the garlic is fragrant and the spinach is wilted.
   
3. Stir in the half and half and parmesan cheese. Whisk in the flour to help thicken the mixture.
   
4. Drain the tortellini and add it to the spinach mixture. Stir until tortellini is coated and mixture is heated through. Serve warm. We topped ours with a bit more freshly grated parmesan cheese.
   

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Additions or variations

The great thing about this recipe (besides how quick it is to throw together!) is how customizable it is. Here are some of our favorite variations:

• Add baby portobello mushrooms
• Substitute spinach for another green vegetable (peas, asparagus or kale)
• Add in roasted red peppers or sautéed onion
• Add in additional protein (we love shrimp or grilled chicken)
• Substitute a lighter milk (like 2%) for the half and half – the sauce may be a little thinner, but it will still taste good
• Fresh tomatoes for the canned

If you don’t have tortellini – no problem. Any type of pasta will work with this dish, including ravioli, fettuccine, or whatever else you have on hand.

To store this Spinach and Tomato Tortellini:

This dish is best served fresh. If you have leftovers, refrigerate in an airtight container for up to 3 days. The tortellini does tend to soak up the sauce, so you may want to toss the reheated leftovers with additional pasta sauce (store bought or homemade).

More tortellini Recipes

We love having tortellini on hand for quick and easy recipes. Here are a few more of our favorites:

• Italian Tortellini Skewers
• Tortellini Pasta Salad
• Slow Cooker Chicken Tortellini Tomato Soup
• One Pan Sausage and Tortellini
• Italian Tortellini Salad
• Instant Pot Creamy Tortilla Soup
• Tomato Tortellini Soup

Serves: 6

Spinach and Tomato Tortellini Recipe

Our spinach and tomato tortellini makes the perfect weeknight meal. Ready in less than 30 minutes, it's creamy, delicious, and the perfect comfort food to get you to the weekend.

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

PrintPin

Ingredients

• 20 ounces cheese tortellini
• 1 teaspoon olive oil
• 1 (14.5 ounce) can diced tomatoes (drained)
• 2-3 cups baby spinach chopped
• 2 teaspoons minced garlic
• 2 teaspoons italian seasoning
• salt and pepper to taste
• 1½ cups half and half
• ¼ cup grated parmesan cheese
• 2 Tablespoons flour

Instructions

• Cook tortellini according to package directions.

• In a large saucepan over medium heat while the tortellini cooks, heat the olive oil over medium heat. Add the diced tomatoes, spinach, garlic, Italian seasoning, salt and pepper. Cook and stir until the garlic is fragrant and the spinach is wilted.

• Stir in the half and half and parmesan cheese. Whisk in the flour to help thicken the mixture.

• Drain the tortellini and add it to the spinach mixture. Stir until tortellini is coated and mixture is heated through. Serve warm.

Notes

The great thing about this recipe (besides how quick it is to throw together!) is how customizable it is. Here are some of our favorite variations:

• Add baby portobello mushrooms
• Substitute spinach for another green vegetable (peas, asparagus or kale)
• Add in roasted red peppers or sautéed onion
• Add in additional protein (we love shrimp or grilled chicken)
• Substitute a lighter milk (like 2%) for the half and half – the sauce may be a little thinner, but it will still taste good
• Fresh tomatoes for the canned

Nutrition

Calories: 423 kcal · Carbohydrates: 50 g · Protein: 19 g · Fat: 17 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 62 mg · Sodium: 514 mg · Potassium: 284 mg · Fiber: 5 g · Sugar: 4 g · Vitamin A: 1280 IU · Vitamin C: 10 mg · Calcium: 287 mg · Iron: 4 mg

Equipment

• Large Skillet

• colander

• Wooden Spoon

  See Also

  Indian Food Recipes | All Indian recipes with step by step photos

Recipe Details

Course: Main Course

Cuisine: Italian

See Also

18 Best Salad RecipesChili’s Caribbean Salad Copycat Recipe with Honey-Lime Dressing – Can't Stay Out of the KitchenBuffalo Style Chicken Tenders Recipe | Moms Need To Know ™In N Out Burger Recipe | Your Homebased Mom | Copycat In-N-Out Burger

Recipe slightly adapted from All Recipes

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If you love pasta, you’ll love this recipe, too! Checkout how to make our Pesto Cavatappi Copycat below: