Spinach Tomato Tortellini
The most unbelievably creamy tortellini you will make in just 15 min. Doesn’t get easier or tastier than that!
I had one of those days where I was swamped with errands left and right – a smog check, a visit to the DMV, a carwash, grocery shopping, giving Butters a bath, etc. And it seemed like every little thing that could possibly go wrong went wrong.
So by the time I came home, I was very close to picking up the phone and ordering take-out. But then I saw a bag of tortellini on the kitchen counter and knew I had to do something with it. After all, with a bad day of errands, homemade comfort food is very much needed.
Now the best part about this dish is that it came together in 20 minutes from start to finish. It’s just that easy. And you won’t believe the amazing blend of flavors along with that creamy goodness, loaded with fresh spinach and juicy tomato chunks. Once you take that first bite, I promise you that you’ll be begging for seconds and thirds!
Spinach Tomato Tortellini
Ingredients
- 12 ounces tortellini pasta
- 1 ½ cups heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 14.5-ounce can petite diced tomatoes
- 3 cups spinach, roughly chopped
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a small bowl, whisk together heavy cream and flour; set aside.
- Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.
- Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in tortellini and gently toss to combine.
- Serve immediately.
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This recipe was was SOO dam*delicious! You, now, have another follower!! Keep up the great recipes!
Can you use a different pasta instead ?
Yes, absolutely.
Made this for dinner tonight and it was so good. We added a dash of Cajun seasoning before serving to give it a bit more spice. Definitely going in the recipe box.
Wow!! This is restaurant quality, can’t buy this dish, SO good. Added shallots to the garlic & just could not find tortellini so used Campanelle (yum), husband went nuts for it. Thank you!
You think I could use frozen spinach instead of fresh?
You can certainly try using frozen spinach but I find this to be best when fresh spinach is used.
This was amazing!!! We had it tonight for dinner…. the only thing I wish is that there was a decent healthy sub for the Heavy Cream….. if not, it is great for a cheat meal!!! YUMMMMMM! SO glad to find a recipe that lives up to the picture!
Half and half would be a great substitute for the heavy cream.
I found this to be okay, I don’t believe I would make it again. I also had a lot of sauce compared to the tortellini, don’t know why…one and a half cups of cream plus the juice from the canned tomatoes.
I added all the spices including the red pepper flakes which I found made it taste better, otherwise it was lacking in flavor.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
I substituted the olive oil for Garlic AVOCARE Extra Virgin Avocado Oil and it was hands-down one of the best dishes I’ve made in a while. Definitely getting added to the regular rotation.
I love this recipe! I have made it several times now! Today, I accidentally got a carton of heavy cream that was too small. I substituted 1/2c. of sour cream to get to the 1 1/2c. Dagum!!! It’s a nice tangy twist!
This was super easy & so yummy! I truly love your recipes!
This is another one of your recipes that looks so yummy. I print and save all of them. But I can only make the pasta/creamy ones occasionally because they go right to my tummy and thighs. You look like you are naturally thin and petite. JEALOUS!
I am actually a HUGE carb junky but I eat in moderation and take about 15 spin classes a week. It’s all about portion control, right?
Anyone try to slim it down? The heavy cream is just a bit too much for me. Was considering try this with nonfat condensed milk? Anyone have ideas? Thanks
Half and half would be a great substitute.
Could you use milk instead of cream or is cream essential?
The heavy cream is essential to the dish, but if substitutions must be made, I recommend using half and half rather than milk.
Nice recipe! Whipping this up tonight; we’re lookin’ forward to it! Nice photography, too.
Just made this. Used silken tofu instead of cream and it was delish!
How did you thin the tofu? What exactly did you do? I too want to make this more protein rich with less fat. Do tell.
Any thoughts on making this dish a little healthier?? It sounds amazing but i’m hesitant about using heavy cream.
Half and half would be a great substitute for the heavy cream.
Thanks for the yummy recipe!
This looks amazing! Thanks for sharing!
So simple and delicious!!! I added some mushrooms as well and it was incredible. Thank you for a new go-to recipe!
Love your recipes! When I see one on Pinterest, I know it’s going to be good! Thank you!