It really is the ultimate comfort food. And the best part? It’s so adaptable. You can throw in whatever veggies you have on hand, swap out the cheese, or add a little spice to kick things up a notch. It’s truly a recipe that you can make your own. This creamy spinach tomato tortellini dish has saved me so many times when I thought I had nothing in the house to make for dinner.
Trust me, once you try this creamy spinach tomato tortellini, it’ll become a staple in your house, too. It’s a simple dish that’s big on flavor, and it’s guaranteed to please even the pickiest eaters. So, grab your apron, and let’s get started!
Ingredients for Creamy Spinach Tomato Tortellini
Here’s what you’ll need to whip up this delicious dish:
- 1 (20 ounce) package of spinach and ricotta tortellini
- 1 (24 ounce) jar of your favorite tomato sauce
- 1 (10 ounce) package of frozen spinach, thawed and squeezed dry
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Now, a few notes about the ingredients for this yummy creamy spinach tomato tortellini. First off, I always use a good quality tomato sauce for my creamy spinach tomato tortellini. It makes a big difference in the flavor! I like to use a sauce that’s already seasoned with herbs, but you can also add your own blend if you prefer. Rao’s is a personal favorite! When making creamy spinach tomato tortellini, you can usually find pre-made tortellini at most grocery stores in the refrigerated pasta section.
As for the spinach, make sure you really squeeze out all the excess water. Otherwise, your sauce will be watery, like I mentioned before, which we don’t want when making creamy spinach tomato tortellini. A creamy tomato tortellini should be just that, creamy! I learned this creamy spinach tomato tortellini trick from my mom – she always uses a clean kitchen towel to wring out the spinach.
For a cost-saving tip, especially if you make creamy spinach tomato tortellini often, buy a big bag of frozen spinach instead of the smaller packages. It’s much cheaper, and it lasts forever in the freezer! I always have some on hand. And if you want to get really fancy, you can use fresh spinach, but it requires a bit more prep work. Remember to adjust cooking times accordingly, as fresh spinach wilts down more than frozen.
When it comes to garlic, I always prefer fresh, but garlic powder works in a pinch. I always use fresh garlic for my creamy spinach tomato tortellini, it just adds a depth of flavor that I love. Store any leftover garlic in a cool, dry place. I usually keep mine in a little mesh bag in the pantry. If you have leftover Parmesan cheese, wrap it tightly in plastic wrap and store it in the refrigerator. It’ll last for weeks! Consider grating your own Parmesan for an even fresher taste.
How to Make Creamy Spinach Tomato Tortellini: Step-by-Step
Follow these simple steps for a perfect dish every time:
- First, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic! Burnt garlic will ruin any dish, including this creamy spinach tomato tortellini.
- Next, add the tomato sauce, thawed spinach, oregano, and red pepper flakes (if using). Stir to combine. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally. This allows the flavors to meld together beautifully in your creamy spinach tomato tortellini. Don’t worry if your creamy spinach tomato tortellini sauce seems a little thin at this point; it will thicken up as it simmers. A slow simmer is key to allowing the flavors to fully develop.
- While the sauce is simmering, cook the spinach and ricotta tortellini according to package directions. I always set a timer for this step, because overcooked tortellini is definitely not ideal! In my kitchen, creamy spinach tomato tortellini usually takes about 3-5 minutes to cook. I’ve learned the hard way with creamy spinach tomato tortellini that it’s better to undercook it slightly than to overcook it. You want it to be al dente, meaning it’s still a little firm to the bite. Make sure you don’t forget to salt the water! Salting the water not only seasons the tortellini but also helps it cook more evenly.
- Once the tortellini is cooked, drain it well and add it to the skillet with the sauce. Gently stir to coat the tortellini evenly. Now, here’s my secret ingredient: heavy cream! Pour in the heavy cream and stir until the sauce is creamy and smooth. The creamy tomato tortellini is almost ready! If you don’t have heavy cream, half-and-half can work as a substitute, but it won’t be quite as rich.
- Finally, stir in the Parmesan cheese and season with salt and pepper to taste. Cook for another 2-3 minutes, or until the cheese is melted and the sauce has thickened slightly. Your creamy spinach tomato tortellini should smell like a warm, comforting hug at this point. Adjust the seasoning to your liking – a pinch of sugar can balance the acidity of the tomatoes, if needed.
- Serve immediately, garnished with extra Parmesan cheese, if desired. I like to add a sprinkle of fresh basil or parsley for a pop of color, too, when serving my creamy spinach tomato tortellini! A drizzle of olive oil can also add a touch of elegance.
While the creamy spinach tomato tortellini is cooking, I usually throw together a quick salad or some garlic bread to round out the meal. And if I’m feeling really ambitious, I might even bake a batch of cookies for dessert! It is always great to have options.
A family-tested shortcut for this recipe is to use pre-cooked tortellini if you’re really short on time. You can find it in the deli section of some grocery stores. Another time-saver is to use a food processor to chop the garlic and spinach. It saves a lot of time and effort, especially if you’re making a big batch of creamy spinach tomato tortellini for a crowd. Pre-chopped vegetables can also be a lifesaver on busy weeknights.
Serving Suggestions
Here are some delightful ways to serve your creamy creation:
My family absolutely loves this creamy spinach tomato tortellini when I serve it with a side of garlic bread and a simple green salad. The kids love it when I cut up some cherry tomatoes and cucumbers to add to their salad, it makes it more fun for them to eat their veggies! It’s the perfect combination of flavors and textures, and it makes for a complete and satisfying meal. The garlicky bread is perfect for soaking up all that delicious creamy tomato tortellini sauce, and the salad adds a refreshing element to the dish. Consider adding a sprinkle of toasted pine nuts to the salad for extra crunch and flavor.
This creamy spinach tomato tortellini is perfect for a quick weeknight dinner, but it’s also elegant enough to serve to guests. I often make it for potlucks and parties, and it’s always a hit. It’s such an easy and crowd-pleasing dish. For a fun presentation, I like to serve the creamy spinach tomato tortellini in individual bowls, topped with a generous sprinkle of Parmesan cheese and a sprig of fresh basil. You eat with your eyes first!
If you have extra creamy spinach tomato tortellini, it’s even better the next day! The flavors have had time to meld together even more, and the sauce gets even creamier. I usually pack the leftovers for lunch the next day, or I reheat it for a quick and easy dinner. A little bit of added broth or water can help to loosen the sauce when reheating.
For a seasonal variation, try adding some roasted butternut squash or pumpkin puree to the sauce in the fall. It adds a touch of sweetness and warmth that’s perfect for the colder months. In the summer, you can add some grilled zucchini or bell peppers to the creamy spinach tomato tortellini for a lighter, more refreshing dish. My friends always ask for this creamy spinach tomato tortellini recipe, and they’re always amazed at how easy it is to make. It’s one of those recipes that looks and tastes like you spent hours in the kitchen, but it actually only takes about 30 minutes to make. A dash of balsamic glaze can also elevate the dish with its tangy sweetness.
Frequently Asked Questions
Here are some common questions about this recipe:
Q: Can I use a different type of tortellini?
A: Absolutely! While I personally love the spinach and ricotta tortellini for this creamy spinach tomato tortellini recipe, you can use any type of tortellini you like. Cheese tortellini, meat tortellini, or even mushroom tortellini would all work well. Just make sure to adjust the cooking time according to the package directions. You know what I do when my creamy spinach tomato tortellini is almost gone and I need to make it again? I look up new tortellini fillings to try and experiment with! Different fillings can completely change the flavor profile of the dish.
Q: Can I make this creamy spinach tomato tortellini recipe vegan?
A: Yes, you can! Just use vegan tortellini (check the ingredients carefully), and substitute the heavy cream with coconut cream or cashew cream. You can also omit the Parmesan cheese or use a vegan Parmesan alternative. It’s a surprisingly easy dish to veganize, and it’s still incredibly delicious. Nutritional yeast can also provide a cheesy flavor in place of Parmesan.
Q: Can I add protein to this creamy spinach tomato tortellini recipe?
A: Of course! Grilled chicken, Italian sausage, or even some shrimp would be great additions to this creamy spinach tomato tortellini. Just cook the protein separately and add it to the sauce before adding the tortellini. Consider adding some sautéed mushrooms or bell peppers as well for extra flavor and nutrients.
Q: Can I use fresh spinach instead of frozen?
A: Yes, you can, but you’ll need to use a lot more fresh spinach because it wilts down quite a bit when cooked. I would recommend using about 10 ounces of fresh spinach for this creamy spinach tomato tortellini recipe. Make sure to wash the spinach thoroughly and remove any tough stems before cooking. I add fresh spinach to my family’s creamy spinach tomato tortellini sometimes. Baby spinach is a great option as it is tender and requires less preparation.
Q: Can I make this creamy spinach tomato tortellini recipe ahead of time?
A: You can definitely make the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, just cook the tortellini according to package directions and add it to the sauce. I wouldn’t recommend cooking the tortellini ahead of time, as it can get mushy when reheated. I once made creamy spinach tomato tortellini and froze it and it just wasn’t the same once I thawed it. It’s best to cook the tortellini fresh for the best texture.
Q: How do I prevent the sauce from being watery?
A: The key to preventing a watery sauce is to make sure you squeeze out all the excess water from the spinach. You can also thicken the sauce by simmering it for a few extra minutes, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). A small amount of tomato paste can also help to thicken the sauce and intensify the tomato flavor.
Q: My kids don’t like spinach. Can I hide it in the sauce?
A: Absolutely! If your kids are picky about spinach, you can blend it into the sauce using an immersion blender. They won’t even know it’s there! Another trick is to chop the spinach very finely so that it’s less noticeable. I’ve had to resort to these tricks many times over the years, and they always work! Pureeing the sauce also creates a smoother texture that kids often prefer.
Final Thoughts and Pro Tips
This creamy spinach tomato tortellini recipe holds a special place in my heart because it’s a reminder that delicious, satisfying meals don’t have to be complicated or time-consuming. It’s a dish that’s perfect for busy weeknights, but it’s also elegant enough to serve to guests. It’s a recipe that I know I can always count on, and it’s one that my family truly loves.
My creamy spinach tomato tortellini Pro Tips:
- Don’t overcook the tortellini! It’s better to undercook it slightly so it doesn’t turn to mush.
- Use good quality tomato sauce. It makes a big difference in the flavor of the dish.
- Don’t be afraid to experiment! This recipe is very versatile, so feel free to add your own favorite ingredients and flavors.
Here are a few creamy spinach tomato tortellini variations I’ve tried with my family:
- Spicy creamy spinach tomato tortellini: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little kick.
- Creamy spinach tomato tortellini with mushrooms: Sauté some sliced mushrooms with the garlic before adding the tomato sauce.
- Creamy spinach tomato tortellini with pesto: Stir in a tablespoon or two of pesto at the end for a burst of fresh flavor.
My daughter loves the spicy version, while my son prefers the classic creamy spinach tomato tortellini with just a sprinkle of Parmesan cheese. It’s all about finding what works best for your family. Feel free to get creative and add your own personal touch to the recipe.
I hope you enjoy this creamy spinach tomato tortellini recipe as much as my family does. It’s a simple dish that’s big on flavor, and it’s guaranteed to become a new favorite in your house, too. Don’t be afraid to make it your own and add your personal touch.
Happy cooking, my friend! I hope your creamy spinach tomato tortellini turns out amazing! And remember, even if it doesn’t go perfectly the first time, don’t give up. Keep practicing, and you’ll be a creamy spinach tomato tortellini pro in no time. And most importantly, have fun!
PrintCreamy Spinach Tomato Tortellini: A Weeknight Dinner Savior
This creamy spinach tomato tortellini recipe is quick, easy, and packed with flavor. It’s perfect for a weeknight meal!
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 (20 ounce) package refrigerated cheese tortellini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, or until fragrant.
- Add the spinach and diced tomatoes to the skillet. Cook for 5 minutes, or until the spinach is heated through.
- Stir in the heavy cream and Parmesan cheese. Bring to a simmer and cook for 2 minutes, or until the sauce has thickened slightly.
- Add the cooked tortellini to the skillet and toss to coat. Season with salt and pepper to taste.
- Serve immediately.
Notes
For extra flavor, add cooked chicken or sausage to the sauce.