If you’re craving a dish that combines rich, velvety creaminess with the vibrant freshness of tomatoes and spinach, look no further than this Creamy Parmesan Tomato Tortellini with Spinach. It’s the perfect weeknight dinner that comes together quickly, delivers wholesome flavor, and satisfies even the pickiest eaters. Whether you’re cooking for yourself, family, or friends, this dish strikes a beautiful balance between comforting and fresh. With just a handful of ingredients, including cheese tortellini, garlic, diced tomatoes, and plenty of Parmesan, you’ll have a creamy, dreamy meal ready in no time.
What Makes This Recipe Special
This Creamy Parmesan Tomato Tortellini with Spinach stands out because it elevates simple pantry staples into an elegant, restaurant-worthy meal. The combination of tender cheese tortellini and a luscious Parmesan cream sauce infused with garlic and diced tomatoes creates layers of flavor that feel indulgent without being heavy. Adding fresh spinach not only brightens the dish but also packs it with nutrients and vibrant color. Plus, everything cooks in one pan, minimizing cleanup and maximizing flavor infusion. This recipe is versatile, approachable for cooks of all levels, and perfect for those moments when you want something both quick and special.
Ingredient Rundown
- 2 cups cheese tortellini: The star of the dish, cheese tortellini adds a delightful bite and cheesy center that pairs perfectly with the creamy sauce.
- 2 tablespoons olive oil: Used to gently sauté the garlic, olive oil brings a fruity richness that serves as the flavor base.
- 3 cloves garlic, minced: Garlic infuses the sauce with its unmistakable warmth and depth, making the dish aromatic and inviting.
- 1 can (14.5 oz) diced tomatoes, undrained: These add a fresh, lightly tangy element that balances the creaminess perfectly.
- 1 cup heavy cream: Creates the silky, luscious texture that coats every bite of tortellini.
- 1 cup grated Parmesan cheese: The Parmesan adds a nutty, savory punch that enriches the sauce and enhances every ingredient.
- 2 cups fresh spinach, chopped: Adds freshness, color, and nutrition, wilting beautifully into the warm sauce.
- Salt and pepper to taste: Essential for seasoning and bringing out the natural flavors in the dish.
- Fresh basil for garnish (optional): A fragrant finishing touch that adds a pop of green and subtle herbal notes.
Appliances & Accessories
- Large skillet or sauté pan: To cook the garlic and simmer the sauce with the tortellini.
- Wooden spoon or spatula: For stirring the sauce to prevent sticking and ensure even cooking.
- Measuring cups and spoons: To get the ingredient quantities just right.
- Grater: For freshly grating Parmesan cheese, which melts better and tastes brighter than pre-grated.
- Knife and cutting board: For chopping garlic and fresh spinach.
Creamy Parmesan Tomato Tortellini with Spinach, Made Easy
Step 1: Prepare Your Ingredients
Start by mincing the garlic cloves and roughly chopping the fresh spinach. Grate the Parmesan cheese if you haven’t bought it pre-grated. Open the can of diced tomatoes but do not drain it; the juice will add great flavor and moisture to the sauce.
Step 2: Sauté the Garlic
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic — you want it golden and aromatic.
Step 3: Add Tomatoes and Cream
Pour in the entire can of diced tomatoes, including the juice, and stir to combine with the garlic oil. Let it simmer for 2-3 minutes to meld the flavors. Next, lower the heat and slowly stir in 1 cup of heavy cream. Allow the sauce to warm through but do not boil.
Step 4: Cook the Tortellini
Add the 2 cups of cheese tortellini directly to the skillet, gently pressing them into the sauce. Simmer according to the package instructions (usually around 3-5 minutes), stirring occasionally to prevent sticking. The tortellini will cook right in the sauce, soaking up all that creamy tomato goodness.
Step 5: Stir in Parmesan and Spinach
Once the tortellini is tender, sprinkle in 1 cup of freshly grated Parmesan cheese and stir until melted and incorporated. Then add the 2 cups of chopped fresh spinach, stirring until the leaves wilt and become vibrant green.
Step 6: Season and Serve
Taste the sauce and add salt and pepper as needed. For an extra touch, garnish with fresh basil leaves if you have them on hand. Serve your Creamy Parmesan Tomato Tortellini with Spinach immediately for the best texture and flavor.
Make It Your Way
- Swap cheese tortellini for meat or vegetable-filled varieties to customize the filling.
- Add cooked chicken or turkey sausage for extra protein and heartiness. If you want inspiration, try the Creamy Tomato Basil Tortelloni With Chicken Sausage Turkey recipe.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Include other greens like kale or arugula if you prefer a different texture and flavor.
- Sprinkle a pinch of crushed red pepper flakes for a mild kick.
- Top with toasted pine nuts or walnuts for crunch.
Pro Tips & Notes
- For the creamiest sauce, use freshly grated Parmesan cheese rather than pre-grated varieties which can be coated with anti-caking agents.
- Keep the heat moderate when adding cream to prevent curdling. Gentle simmering is key.
- Don’t drain the canned tomatoes; their liquid is vital for balancing the cream and keeping the sauce light yet flavorful.
- If you prefer a thicker sauce, let it simmer a few extra minutes uncovered to reduce.
- Fresh spinach wilts quickly; add it last to keep the bright green color and tender texture.
Meal Prep & Storage Notes
This Creamy Parmesan Tomato Tortellini with Spinach is excellent for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or microwave, adding a splash of milk or cream if the sauce has thickened too much.
For best results, reheat slowly to maintain the creamy texture and prevent the cheese from clumping. This dish does not freeze well because the texture of the cream sauce and tortellini can change upon thawing.
Reader Questions
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach if fresh isn’t available. Just be sure to thaw and squeeze out excess water before adding it to the sauce to avoid a watery consistency.
Is there a way to make this recipe dairy-free?
Absolutely! Use coconut cream or a plant-based cream alternative in place of heavy cream, and substitute nutritional yeast or a dairy-free Parmesan-style cheese to keep it flavorful and creamy.
Can I prepare this dish ahead of time and reheat?
Yes, you can prepare the dish in advance and store it in the refrigerator for up to 3 days. When reheating, do so gently and add a splash of cream or milk to loosen the sauce if needed.
What kind of tortellini works best for this recipe?
Cheese tortellini is ideal because its mild, creamy filling complements the tomato Parmesan sauce perfectly. However, feel free to experiment with spinach, mushroom, or meat-filled tortellini based on your preference.
Try These Next
- Creamy Pesto Chicken Tortelloni Skillet – A fresh pesto twist on tortellini dinner.
- Creamy Tomato Spinach Orzo With Chicken – Another comforting, creamy dish with a delightful tomato and spinach combo.
- Creamy Tomato Basil Tortelloni With Chicken Sausage Turkey – A protein-packed, flavorful meal with a rich tomato basil sauce.
Ready, Set, Cook
Gather your ingredients and kitchen tools, and dive into making this luscious Creamy Parmesan Tomato Tortellini with Spinach. From sautéing garlic to simmering the creamy tomato sauce and adding fresh spinach, the process is straightforward yet rewarding. This dish is guaranteed to become a favorite for busy nights and special occasions alike. Enjoy the comforting flavors and the beautiful simplicity of this one-pan wonder!
With its creamy sauce, tender tortellini, and fresh greens, this recipe is a testament to how a few quality ingredients can come together to create something truly delicious. Whether you’re looking for a quick dinner or a dish to impress guests, this Creamy Parmesan Tomato Tortellini with Spinach fits the bill perfectly.
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Creamy Parmesan Tomato Tortellini with Spinach
Ingredients
Equipment
Method
- Start by mincing the garlic cloves and roughly chopping the fresh spinach. Grate the Parmesan cheese if you haven’t bought it pre-grated. Open the can of diced tomatoes but do not drain it; the juice will add great flavor and moisture to the sauce.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic — you want it golden and aromatic.
- Pour in the entire can of diced tomatoes, including the juice, and stir to combine with the garlic oil. Let it simmer for 2-3 minutes to meld the flavors. Next, lower the heat and slowly stir in 1 cup of heavy cream. Allow the sauce to warm through but do not boil.
- Add the 2 cups of cheese tortellini directly to the skillet, gently pressing them into the sauce. Simmer according to the package instructions (usually around 3-5 minutes), stirring occasionally to prevent sticking. The tortellini will cook right in the sauce, soaking up all that creamy tomato goodness.
- Once the tortellini is tender, sprinkle in 1 cup of freshly grated Parmesan cheese and stir until melted and incorporated. Then add the 2 cups of chopped fresh spinach, stirring until the leaves wilt and become vibrant green.
- Taste the sauce and add salt and pepper as needed. For an extra touch, garnish with fresh basil leaves if you have them on hand. Serve your Creamy Parmesan Tomato Tortellini with Spinach immediately for the best texture and flavor.
Notes
- Use freshly grated Parmesan for a creamier, more flavorful sauce.
- Keep the heat moderate when adding cream to prevent curdling; gentle simmering is key.
- Do not drain the canned tomatoes to keep the sauce light and flavorful.
