This Spinach and Tomato Tortellini was a huge hit with my family (really – 4 out of 5 ate their entire serving and had seconds!) including one of my picky 3-year-olds and my one-year-old.
Any time I can get dinner on the table in under 30 minutes, I consider it a win. Anytime I can get 4 out of 5 people who love it, you know it’s going to be put on our regular meal rotation!
It’s creamy, cheesy, and a great way to add (or introduce) more vegetables to little ones.
Simple ingredients
The great thing about this recipe? You probably have most of these ingredients in your fridge already. All you need is tortellini, spinach, half and half, garlic, diced tomatoes, parmesan cheese (I love fresh, but grated or shredded would work, too), and a little Italian seasoning.
Tortellini is always a great ingredient to have on hand for quick and easy recipes. We love the refrigerated kind, but frozen tortellini would work, too.
How to make spinach and tomato tortellini
- Cook tortellini according to package directions. We usually use the refrigerated kind, and it cooks in just 7 minutes.Both the sauce pan and the pot from the tortellini came from this cookware set. It’s a great price, and has held up really well.
- In a large saucepan over medium heat (while the tortellini cooks), heat the olive oil over medium heat. Add the diced tomatoes, spinach, garlic, Italian seasoning, salt and pepper. Cook and stir until the garlic is fragrant and the spinach is wilted.
- Stir in the half and half and parmesan cheese. Whisk in the flour to help thicken the mixture.
- Drain the tortellini and add it to the spinach mixture. Stir until tortellini is coated and mixture is heated through. Serve warm. We topped ours with a bit more freshly grated parmesan cheese.
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Get My Meal Plans NOW!Additions or variations
The great thing about this recipe (besides how quick it is to throw together!) is how customizable it is. Here are some of our favorite variations:
- Add baby portobello mushrooms
- Substitute spinach for another green vegetable (peas, asparagus or kale)
- Add in roasted red peppers or sautéed onion
- Add in additional protein (we love shrimp or grilled chicken)
- Substitute a lighter milk (like 2%) for the half and half – the sauce may be a little thinner, but it will still taste good
- Fresh tomatoes for the canned
If you don’t have tortellini – no problem. Any type of pasta will work with this dish, including ravioli, fettuccine, or whatever else you have on hand.
To store this Spinach and Tomato Tortellini:
This dish is best served fresh. If you have leftovers, refrigerate in an airtight container for up to 3 days. The tortellini does tend to soak up the sauce, so you may want to toss the reheated leftovers with additional pasta sauce (store bought or homemade).
More tortellini Recipes
We love having tortellini on hand for quick and easy recipes. Here are a few more of our favorites:
- Italian Tortellini Skewers
- Tortellini Pasta Salad
- Slow Cooker Chicken Tortellini Tomato Soup
- One Pan Sausage and Tortellini
- Italian Tortellini Salad
- Instant Pot Creamy Tortilla Soup
- Tomato Tortellini Soup
Spinach and Tomato Tortellini Recipe
Ingredients
- 20 ounces cheese tortellini
- 1 teaspoon olive oil
- 1 (14.5 ounce) can diced tomatoes (drained)
- 2-3 cups baby spinach chopped
- 2 teaspoons minced garlic
- 2 teaspoons italian seasoning
- salt and pepper to taste
- 1½ cups half and half
- ¼ cup grated parmesan cheese
- 2 Tablespoons flour
Instructions
- Cook tortellini according to package directions.
- In a large saucepan over medium heat while the tortellini cooks, heat the olive oil over medium heat. Add the diced tomatoes, spinach, garlic, Italian seasoning, salt and pepper. Cook and stir until the garlic is fragrant and the spinach is wilted.
- Stir in the half and half and parmesan cheese. Whisk in the flour to help thicken the mixture.
- Drain the tortellini and add it to the spinach mixture. Stir until tortellini is coated and mixture is heated through. Serve warm.
Notes
- Add baby portobello mushrooms
- Substitute spinach for another green vegetable (peas, asparagus or kale)
- Add in roasted red peppers or sautéed onion
- Add in additional protein (we love shrimp or grilled chicken)
- Substitute a lighter milk (like 2%) for the half and half – the sauce may be a little thinner, but it will still taste good
- Fresh tomatoes for the canned
Nutrition
Equipment
- colander
- Wooden Spoon
Recipe Details
Recipe slightly adapted from All Recipes
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If you love pasta, you’ll love this recipe, too! Checkout how to make our Pesto Cavatappi Copycat below:
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