Go Back
Homemade Creamy Parmesan Tomato Tortellini with Spinach recipe photo

Creamy Parmesan Tomato Tortellini with Spinach

This Creamy Parmesan Tomato Tortellini with Spinach is SO EASY! A luscious, cheesy sauce with fresh spinach and tender tortellini ready in minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cheese tortellini
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cups fresh spinach chopped
  • salt and pepper to taste
  • fresh basil for garnish (optional)

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Grater
  • Knife and cutting board

Method
 

Preparation
  1. 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.
Cooking
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.