Alright, gather ’round, my friends! Let’s talk comfort food – the kind that hugs you from the inside out. I’m so excited to share my family’s absolute favorite, the creamy spinach tomato tortellini recipe. This isn’t just any pasta dish; it’s a symphony of flavors and textures that even my pickiest eaters devour without a single complaint.
I remember the first time I made this creamy spinach tomato tortellini recipe. It was a weeknight, I was exhausted from work, and the kids were, well, being kids. I needed something quick, easy, and satisfying. I had some fresh spinach wilting in the fridge, a jar of my favorite tomato sauce, and a bag of spinach tortellini recipe I’d grabbed on sale.
Throwing it all together felt like a culinary Hail Mary. But oh my goodness, it was divine! The creaminess, the slight tang of the tomato, the little bursts of cheesy goodness from the tortellini – pure magic! I even added a little cream and it was even better, turning it into a truly divine creamy spinach tomato tortellini recipe.
This dish has saved me countless times on busy weeknights, and it’s always a hit at potlucks. It really is a vegetarian tortellini recipe dream. I often find myself craving the flavors of the spinach and tomato pasta, it’s just that good! We’ve served it at birthday parties, casual get-togethers, and even a few holiday dinners. Every time, it’s met with rave reviews and requests for the recipe.
Trust me, once you try this creamy spinach tomato tortellini recipe, it’ll become a staple in your own kitchen. It’s the perfect blend of simplicity and flavor, and it’s guaranteed to please even the most discerning palates. So, let’s get cooking!
INGREDIENTS FOR creamy spinach tomato tortellini recipe:
Here’s what you’ll need to whip up this delightful dish. I always try to keep these ingredients on hand, because you never know when a creamy spinach tomato tortellini recipe craving will strike!
- 1 (20-ounce) package refrigerated spinach tortellini recipe: I usually opt for the three-cheese variety with spinach, but feel free to use your favorite!
- 1 tablespoon olive oil: Extra virgin, of course! It adds a richness and depth of flavor to the sauce.
- 1 small yellow onion, chopped: About 1 cup. You can also use a shallot for a milder flavor.
- 2 cloves garlic, minced: Freshly minced is always best, but the jarred stuff works in a pinch.
- 1 (24-ounce) jar tomato sauce: I prefer a marinara or a simple tomato basil sauce.
- 1 (10-ounce) can diced tomatoes, undrained: These add a little texture and acidity to the sauce.
- 1 (5-ounce) package fresh spinach: Roughly chopped. Don’t worry about getting it perfect; it will wilt down as it cooks.
- 1/2 cup heavy cream: This is what makes it truly creamy! You can substitute half-and-half or milk for a lighter option, but it won’t be quite as decadent.
- 1/4 cup grated Parmesan cheese: For that salty, cheesy goodness!
- 1/4 teaspoon red pepper flakes (optional): For a little kick!
- Salt and black pepper to taste: Don’t be afraid to season generously!
When making creamy spinach tomato tortellini recipe, I always use Rao’s Homemade Marinara sauce – it’s a little pricier, but the flavor is incredible. I also love using fresh spinach, but frozen spinach (thawed and squeezed dry) works just as well. You can find really great tortellini at Costco or your local Italian deli.
Here’s a creamy spinach tomato tortellini recipe trick I learned from my mom: add a pinch of sugar to the tomato sauce to balance out the acidity. It really makes a difference!
For busy families making creamy spinach tomato tortellini recipe, pre-chopped onions and garlic are a lifesaver. You can also buy pre-washed and chopped spinach. Every little bit helps!
To save money on creamy spinach tomato tortellini recipe ingredients, buy seasonal vegetables and stock up on tomato sauce when it’s on sale. Parmesan cheese can be expensive, so buy a block and grate it yourself – it’s much cheaper than buying pre-grated.
Store leftover creamy spinach tomato tortellini recipe ingredients in airtight containers in the refrigerator. The tortellini should be used within a few days, and the spinach will last longer if you keep it dry.
HOW TO MAKE creamy spinach tomato tortellini recipe – STEP-BY-STEP:
Alright, let’s get down to business! Here’s how to make this creamy spinach tomato tortellini recipe, step by step. Don’t worry, it’s easier than you think!
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Usually, it takes about 3-5 minutes, or until they float to the top. Drain the tortellini and set aside. Don’t overcook them, or they’ll get mushy!
- Sauté the onion and garlic: While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, or it will taste bitter.
- Add the tomato sauce and diced tomatoes: Pour in the tomato sauce and diced tomatoes. Stir to combine. Bring to a simmer and cook for 10 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.
- Stir in the spinach: Add the chopped spinach to the skillet. Stir until the spinach wilts, about 2-3 minutes. It will seem like a lot of spinach at first, but it will quickly shrink down.
- Add the cream, Parmesan cheese, and red pepper flakes (optional): Pour in the heavy cream and stir in the Parmesan cheese and red pepper flakes (if using). Simmer for another 2-3 minutes, until the sauce is heated through and slightly thickened. Taste and season with salt and black pepper to taste.
- Combine the tortellini and sauce: Add the cooked tortellini to the skillet with the sauce. Gently toss to coat.
- Serve immediately: Serve hot, garnished with extra Parmesan cheese and a sprinkle of fresh parsley (if desired).
I learned the hard way with creamy spinach tomato tortellini recipe that it’s important not to overcook the sauce. If it gets too thick, it will become gummy.
In my kitchen, creamy spinach tomato tortellini recipe usually takes about 30 minutes from start to finish. Perfect for a quick and easy weeknight meal!
Don’t worry if your creamy spinach tomato tortellini recipe sauce seems a little thin at first. It will thicken up as it simmers.
While the creamy spinach tomato tortellini recipe is cooking, I usually set the table and make a simple salad. It’s all about multitasking!
Your creamy spinach tomato tortellini recipe should smell like a comforting blend of tomatoes, garlic, and cheese. It’s heavenly!
A family-tested creamy spinach tomato tortellini recipe shortcut is to use store-bought pesto instead of making your own tomato sauce. It adds a ton of flavor and saves time.
Another great time-saver is to use frozen spinach instead of fresh. Just make sure to thaw it completely and squeeze out all the excess water before adding it to the sauce. This easy tortellini dinner is truly a life saver!
SERVING YOUR creamy spinach tomato tortellini recipe:
Now that you’ve made this delicious creamy spinach tomato tortellini recipe, let’s talk about how to serve it! Presentation is key, even for a simple weeknight meal.
The kids love our creamy spinach tomato tortellini recipe when I serve it with a side of garlic bread and a simple green salad. The garlic bread is perfect for soaking up all that delicious sauce, and the salad adds a little freshness and balance. I might even add a little butter and garlic powder to the bread for extra pizzazz!
My go-to side dishes that pair with creamy spinach tomato tortellini recipe are a Caesar salad, roasted broccoli, or steamed green beans. The Caesar salad adds a creamy, tangy element that complements the richness of the pasta, while the roasted broccoli and green beans provide a healthy dose of vegetables.
This creamy spinach tomato tortellini recipe is perfect for a quick and easy weeknight dinner, a potluck, or a casual get-together with friends. It’s also great for meal prepping – you can make a big batch on Sunday and enjoy it for lunch or dinner throughout the week. The vegetarian tortellini recipe works for even picky eaters, too!
When it comes to creamy spinach tomato tortellini recipe presentation, I like to garnish it with a sprinkle of fresh Parmesan cheese and a few fresh basil leaves. You can also add a drizzle of olive oil or a dollop of ricotta cheese.
If you have extra creamy spinach tomato tortellini recipe, it makes a great leftover lunch. You can also add it to a baked casserole or use it as a filling for stuffed peppers.
For a seasonal creamy spinach tomato tortellini recipe variation, try adding roasted butternut squash in the fall or grilled asparagus in the spring. You can also use different types of cheese, such as mozzarella, provolone, or fontina. I love this spinach and tomato pasta with any veggie I happen to have on hand.
My friends always ask for this creamy spinach tomato tortellini recipe recipe when I make it for them. It’s always a crowd-pleaser!
FAQs
Okay, let’s dive into some frequently asked questions about this creamy spinach tomato tortellini recipe. I’ve gotten these questions from friends, family, and even blog readers, so I know they’re on your mind!
Q: Can I use frozen spinach instead of fresh spinach in this creamy spinach tomato tortellini recipe?
A: Absolutely! You know what I do when my creamy spinach tomato tortellini recipe calls for spinach but I only have frozen? Just make sure to thaw it completely and squeeze out all the excess water before adding it to the sauce. Otherwise, your sauce will be watery.
Q: Can I make this creamy spinach tomato tortellini recipe without the heavy cream?
A: Yes, you can! For a lighter option, you can substitute half-and-half or milk. The sauce won’t be quite as creamy, but it will still be delicious. I’ve even used unsweetened almond milk in a pinch, and it works surprisingly well!
Q: Can I add meat to this creamy spinach tomato tortellini recipe?
A: Of course! This creamy spinach tomato tortellini recipe is very versatile. Ground beef, Italian sausage, shredded chicken, or even cooked shrimp would all be great additions. Just cook the meat before adding it to the sauce.
Q: How do I prevent the tortellini from sticking together when I cook it?
A: A few things! First, make sure you use plenty of water when cooking the tortellini. Second, add a tablespoon of olive oil to the water. Third, don’t overcook the tortellini. As soon as they float to the top, drain them immediately.
Q: Can I make this creamy spinach tomato tortellini recipe ahead of time?
A: Yes, you can! The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. When you’re ready to serve, simply cook the tortellini and combine it with the sauce. You can also make the entire dish ahead of time and reheat it in the oven or microwave.
Q: What other vegetables can I add to this creamy spinach tomato tortellini recipe?
A: The possibilities are endless! Mushrooms, zucchini, bell peppers, onions, carrots, and broccoli are all great additions. Just add them to the skillet along with the onion and garlic.
Q: My creamy spinach tomato tortellini recipe sauce is too thick. What should I do?
A: Don’t panic! Simply add a little bit of water or milk to the sauce until it reaches your desired consistency. I’ve been there with creamy spinach tomato tortellini recipe, we’ve all been there!
My Final Thoughts
This creamy spinach tomato tortellini recipe holds a special place in my heart because it’s a dish that brings my family together. It’s simple, satisfying, and always a hit. Plus, it’s so easy to customize with whatever ingredients you have on hand.
Here are a few of my creamy spinach tomato tortellini recipe Pro Tips:
- Don’t be afraid to experiment with different cheeses. Ricotta, mozzarella, provolone, and fontina all work beautifully in this dish.
- Add a splash of white wine to the sauce for extra flavor.
- Garnish with fresh herbs for a pop of color and flavor.
Here are a few creamy spinach tomato tortellini recipe variations I’ve tried with my family:
- Creamy Pesto Tortellini: Use pesto instead of tomato sauce.
- Spicy Sausage Tortellini: Add Italian sausage and red pepper flakes.
- Vegetable Tortellini: Add a variety of roasted vegetables.
My son loves the spicy sausage version, while my daughter prefers the plain old creamy spinach tomato tortellini recipe with extra cheese.
I encourage you to make this creamy spinach tomato tortellini recipe your own. Don’t be afraid to experiment with different ingredients and flavors. This spinach and tomato pasta recipe is incredibly versatile!
I hope you enjoy making this creamy spinach tomato tortellini recipe as much as my family does. It’s a dish that’s sure to become a staple in your own kitchen.
So, go ahead, give it a try! I promise, you won’t be disappointed. This creamy spinach tomato tortellini recipe is truly a winner! I just know it! You can also try another one of my creamy recipe like this creamy garlic butter lobster tails recipe, and this amazing creamy easy egg custard pie.
I know this recipe will be a hit with your family too!
PrintCreamy Spinach Tomato Tortellini: A Comfort Food Classic
This Creamy Spinach Tomato Tortellini recipe is a simple weeknight dinner that feels gourmet! Ready in under 30 minutes.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 4 servings
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Ingredients
- 1 (20 ounce) package frozen 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 tortellini according to package directions. Drain and set aside.
- While tortellini is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute, or until fragrant.
- Stir in spinach and diced tomatoes. Bring to a simmer and cook for 5 minutes, or until heated through.
- Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Add tortellini to the sauce and toss to coat. Serve immediately.
Notes
For a spicier dish, add a pinch of red pepper flakes to the sauce.