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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I made this earlier this week…SO and I both loved it. Quick and easy weeknight dinner.
This dish was awesome – my family loved it! I doubled the amount of pasta and only used 1 cup of cream and a 1/2 cup of milk. Amazing dinner, thank you!
This dish was a huge success with my family. For them, I added pre-cooked cut-up boneless chicken breast and used tortellini stuffed with 3 cheeses. It’s a definite keeper recipe for future dinners.
Made this for the family the other night…excellent!!! So easy, simple, and the flavors were amazing. Thanks for the recipe, it’s a definite keeper.
mmmmmm love the tortellini! So flavorful and simple!
All of my favorite flavor profiles happening here! Homemade comfort food is the best remedy, but props to you for actually setting up and making it! 15 minutes sounds so doable–I usually reach for a frozen banana, my jar of pb, and call it a night. I’ll have to try this on my next busy day though, it looks so delish!
This looks so mouth watering good I can’t stand it! Beautiful. I love tortellini and while I don’t have spinach on hand I think arugula will be a great substitute! Thanks.
Wow! I made this the same day you posted it and it was fantastic. So tasty. I used sausage stuffed pasta.. not tortellini, but something. They almost looked like tied up pasta haha. So good!
Fantastic comfort food!
Wowza! My recipe collection lacks both creamy sauce and tortellini pasta recipes; this just fits the bill. It will be fabulous with my garden produce; I’ll add a bit more liquid if needed as I’ll be using fresh tomatoes from my garden.
I love your recipes and have made many with great success. I especially appreciate your one pot meals. I am curious – do you think this could be adapted to one pot using fresh refrigerated tortellini? I know, you’ve given us the sun and moon of easy…..But, I’m greedy I want heaven too. I was thinking of trying not adding the spinach when the sauce was completed and adding the tortellini at that point. When the tortellini is almost done adding the spinach until wilted and then add the cream or milk with the flour. What do you think of my chances for success?
Unfortunately, I can’t tell for certain if it will work since I haven’t given it a try myself. I would hate for you to give it a try and waste all the ingredients!
Thanks for the great recipe! I didn’t have tortellini, so I used mini ravioli and the result was a hit here at home! You always make me look like a master chef! : ) Delicious as always!
Looks great! I think I would want to substitute the heavy cream for something lower in fat. Other than that I will give it a try this week!
Looks easy and delicious .. my only question, do you drain the tomatoes before adding?
Carla, there is no need to drain the tomatoes.
Tortellini is one of my favorite kinds of pasta! I just love stuffed pasta and this looks so delicious!
You are one of only two food sites I follow. This recipe is perfect for my Grandgirls who are competitive year round swimmers. Nice to have a little different twist…..thanks so much. Keep being yourself and be happy.
Is it a coincidence that when I went to BJ’s yesterday for the industrial size bag of Busy Bones that I noticed they had fresh tortellini on sale and then find this recipe in my in box this morning? I think not!
Oh my stars! This is everything I ever want in a pasta dish! Gorgeous & I’m sure delectable. I can’t wait to try it.
This looks great. I think I’ll pick up the ingredients next time I go for groceries. Plus, it makes a good amount to have leftovers since I’m cooking for one these days.
Another dinner made in Heaven !!! I will make this today since doctors appointments will take up most of my day and it’s an easy quick dish. I plan to serve it with a tossed green salad and some home made garlic bread. Thank You for saving the day forme!!!