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One Pot Creamy Spinach Tomato Tortellini

Fresh cheese tortellini cooks directly in a rich tomato cream sauce with spinach for an easy 30-minute dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fresh cheese-filled tortellini refrigerated
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 14.5 oz crushed or diced tomatoes 1 can
  • 1 cup heavy cream or 1 cup cream cheese for extra thickness
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • salt and black pepper to taste
  • 4 cups fresh baby spinach loosely packed
  • 1/4 cup grated Parmesan or Pecorino Romano cheese
  • fresh basil for garnish, optional

Equipment

  • Large skillet or pot with lid
  • wooden spoon or spatula
  • measuring cups and spoons

Method
 

  1. Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and minced garlic. Sauté for 3-5 minutes until the onion is translucent and the garlic is fragrant.
  2. Stir in the crushed or diced tomatoes. Let them simmer for about 5 minutes to allow the flavors to meld.
  3. Pour in the heavy cream (or stir in the cream cheese in chunks). Whisk or stir until the sauce is smooth, creamy, and uniform in color.
  4. Add the fresh tortellini directly into the sauce. Add about 1/4 cup of water or vegetable broth if the sauce looks too thick. Cover and simmer for 3-5 minutes, or until the tortellini is tender and cooked through.
  5. Stir in the fresh baby spinach. Continue to cook for 1-2 minutes, stirring gently until the spinach has wilted into the sauce.
  6. Add the Italian seasoning, red pepper flakes, salt, and black pepper. Stir to combine and taste, adjusting seasoning as needed.
  7. Remove from heat. Sprinkle with grated Parmesan cheese and fresh basil if desired. Serve hot.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Add a splash of milk when reheating to restore creaminess. Substitutions: Use half-and-half for a lighter sauce, or cream cheese for extra thickness. Add cooked Italian sausage or grilled chicken for more protein. Make-Ahead: Prepare the sauce base (through step 3) up to 2 days ahead, then add tortellini and spinach when ready to serve.