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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My family and I made this recipe for dinner tonight and it was absolutely amazing I recommend 100%
I made this last night. It came together so quickly I thought I must have missed a step. I made it a one pot dish by first boiling the pasta in my dutch oven. Drain then do the rest of the recipe in the same pan. Even frozen tortellini doesn’t take that long to cook, so instead of 15 minutes it took something like 25 minutes, if that. And that way I could prep the rest of the ingredients so I was ready to go when the pasta was done. On top of being really, really easy this was delicious. I will definitely make it again!
I made this last night and it was AMAZING! Wouldn’t change a thing! Thanks for the recipe!
I made this tonight and it was awesome!!!!
This is so good, easy and quick. The only sub we make is penne for the torts! Thanks for posting!
Made this tonight for dinner! Such a wonderful recipe! Delish!
Under similar time-stressed circumstances, yet wanting the comfort of a creamy pasta with not TOO many calories, a couple of years ago I concocted a “desperation” fettuccini dish similar to this using leftover rotisserie chicken chunks and Neufchatel (a light cream cheese) along with a little milk to thin it to the desired consistency thus eliminating the heavy cream & the flour. Instead of the canned tomatoes I use home-roasted (almost dried) herbed tomatoes, chopped, and a quantity of frozen peas & carrots (lightly cooked first, of course!). I always have a bag of those on hand. If the garden is in season, the dish gets topped with a big handful of freshly-julienned basil along with the parmesan. Big hit with finicky hubby!
I made this yesterday for lunch and it was so good! Huge hit in this house.
I made this tonight and let me tell you..it was Damn. Delicious. I mean really!!! I love making pastas and have loved cooking for years. This dish is certainly a keeper! If you have not tried this, you MUST try!!! Can not wait to eat my left overs tomorrow 😉 Thank you for sharing!
Kendra
This Little Ladybug
I have insulin resistance so I must eat protein if I’m going to eat a starch. I had chicken sitting the fridge that needed to be cooked so I added sliced chicken to this recipe and it was great. I would agree with someone else that you probably don’t HAVE to use heavy cream, but I wouldn’t do any lighter than whole milk, just to keep the consistency. Very good recipe!
I whipped this up last night. I didnt have fresh spinach so I substituted cooked broccoli and it was SO YUMMY! Will be making again. Thank you!
Awesome recipe! My husband and I loved it! Next time, however, I would like to try substituting heavy cream with greek yogurt. Do you think that would be okay?
I’m so glad you enjoyed it! You can certainly substitute Greek yogurt next time but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. I also worry that it may curdle!
Looks great! Could I substitute 2% milk for the heavy cream?
Sylvia, you can certainly substitute milk but it is really best to use heavy cream or else you won’t get that creamy goodness!
i just made this lastnight and oh my. My husband and I love pasta. My husband would request sphagetti every night if I’d make it that often. Surprising, I’ve never made a tortellini dish and to be honest my husband doesn’t care much for tomatoes or spinach but we both loved it. This will definitely be a dish I make more often. Thank you so much for sharing.
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All nice recipes. Thanks so much.
Can we use light cream instead of the heavy cream?
Yes, of course!
Just made this and oh myyyyyy so good! Thanks SO much!
Thank You. This ltotally lives up to your blog’s name ! Damn Delicious and easy !
this one was exceptional