Introduction

The first time I made creamy tortellini with spinach and tomatoes, I knew it was going to be a regular on my dinner table. The creamy garlic-Parmesan sauce hugged each little pasta pillow perfectly, and the fresh spinach and tomatoes made it feel bright and fresh.

I love how it’s both indulgent and wholesome at the same time. Even better, it’s one of those recipes that comes together so quickly that I can whip it up on a busy weeknight without stress. Honestly, I’ve caught myself going back for seconds more times than I’d like to admit!

Ingredients

Here’s what I use to make this dish extra delicious, along with a few pro tips for getting the best results.

1 pound three-cheese tortellini – fresh pasta works best here; avoid frozen if possible for better texture.
2 tablespoons butter – adds richness and helps start the sauce base.
3 garlic cloves, minced – fresh garlic gives the sauce its irresistible aroma; avoid jarred if you can.
2 tablespoons all-purpose flour – thickens the sauce to the perfect creamy consistency.
1 cup whole milk – keeps the sauce smooth and balanced.
1 cup heavy cream – for that rich, velvety texture we all love.
1 cup diced tomatoes – fresh tomatoes add brightness; you can use canned in winter.
2 cups fresh spinach – wash and dry well; wilted spinach blends beautifully into the sauce.
2 tablespoons fresh basil, chopped – brings a fresh, herbaceous kick.
1 teaspoon dried oregano – complements the basil and tomatoes.
1 cup freshly grated Parmesan cheese – grate it yourself for the creamiest melt.
½ teaspoon red pepper flakes – optional, for a gentle heat.
Salt and pepper – to taste, for seasoning at every stage.

Note: This quantity makes about 4 hearty servings.

Variations

You can easily make this recipe your own with a few tweaks:

Swap fresh tomatoes for sun-dried tomatoes to create a richer, deeper flavor.
Use kale or arugula instead of spinach for a different leafy green profile.
Go dairy-free by replacing heavy cream with coconut cream and Parmesan with a vegan alternative.
Add protein such as grilled chicken, crispy bacon, or sautéed shrimp for a more filling meal.

Cooking Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Large pot – for boiling the tortellini until perfectly al dente.
Deep skillet – to make the sauce and combine everything.
Whisk – to ensure a lump-free, smooth sauce.
Wooden spoon – gentle on the pasta and perfect for tossing.

How to Make Creamy Tortellini with Spinach and Tomatoes?

This recipe is straightforward, and the process is as enjoyable as eating the final dish.

Boil the Tortellini

I start by bringing a large pot of salted water to a boil. Once it’s ready, I add the tortellini and cook them just until al dente according to the package instructions. After draining, I toss them with a splash of olive oil so they don’t stick while I prepare the sauce.

Make the Sauce Base

In my deep skillet, I melt the butter over medium heat, then add the minced garlic. I let it sizzle just until fragrant—about a minute—before sprinkling in the flour. Whisking constantly, I cook this mixture for another minute to create a roux, which will thicken the sauce beautifully.

Build the Creamy Sauce

While whisking, I slowly pour in the milk and heavy cream. I keep stirring until the sauce starts to gently simmer and thicken. Continuous whisking is key here to avoid lumps and keep everything silky smooth.

Add the Fresh Ingredients

I stir in the diced tomatoes, spinach, basil, and oregano, letting the spinach wilt and the flavors meld together. At this stage, I season with salt and pepper, tasting to get the balance just right.

Combine with the Tortellini

Once the sauce is perfect, I add the cooked tortellini and gently toss everything together until each piece is coated in that creamy goodness. If it feels too thick, a splash of reserved pasta water does the trick.

Garnish and Serve

Finally, I top the dish with extra Parmesan and a pinch of red pepper flakes. That little hit of heat against the creamy sauce is irresistible.

Additional Tips for Making This Recipe Better

From my own kitchen trials, here’s what works best:

Use fresh Parmesan and basil—it makes a world of difference in flavor.
Don’t overcook the tortellini; they should be just firm enough to hold up in the sauce.
Keep the sauce warm but don’t let it boil after adding cheese, or it may separate.
If you love extra creaminess, stir in a tablespoon of cream cheese at the end.

How to Serve Creamy Tortellini with Spinach and Tomatoes?

This dish shines when served in shallow bowls so the sauce pools beautifully around the pasta. I sometimes garnish with whole basil leaves for a pop of green or drizzle a little extra virgin olive oil for richness. A side of crusty garlic bread or a fresh Caesar salad makes it a complete, comforting meal.

Creamy Tortellini with Spinach and Tomatoes Recipe

Nutritional Information

Per serving, you can expect roughly:

Calories: 580
Protein: 24g
Carbohydrates: 63g
Fat: 26g

Make Ahead and Storage

Make Ahead

I often make the sauce a day in advance and store it in an airtight container in the fridge. When I’m ready to serve, I just reheat it gently and toss it with freshly cooked tortellini.

Storage

Leftovers keep well in the fridge for up to 3 days in a sealed container. When reheating, I add a splash of milk to bring the sauce back to life. I don’t recommend freezing, as the creamy sauce can separate once thawed.

Why You’ll Love This Recipe

Here’s why I keep coming back to this dish:

Quick and easy – dinner is ready in just 25 minutes from start to finish.
Crowd-pleaser – perfect for family dinners or when hosting guests.
Packed with flavor – creamy, garlicky, cheesy, with bursts of fresh tomato.
Customizable – works with different veggies, proteins, or dairy-free options.
Comfort food with a fresh twist – indulgent yet balanced with fresh greens.

Ash Tyrrell