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.
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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