Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Spinach Tortellini

Creamy spinach tortellini is a comforting dish that brings together soft pasta filled with cheese and fresh spinach, all enveloped in a rich, velvety sauce. This delightful recipe is perfect for family dinners or impressing guests, offering a quick yet elegant meal that’s sure to please everyone at the table.

  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 9 oz fresh tortellini (cheese or spinach-filled)
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare your ingredients: Chop the garlic and gather all others.
  2. Sauté garlic: In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant.
  3. Cook spinach: Add fresh spinach to the skillet; cook until wilted.
  4. Create sauce: Pour in heavy cream and mix in grated Parmesan until melted and creamy.
  5. Cook tortellini: Boil water in a large pot with salt; cook tortellini according to package instructions until al dente.
  6. Combine: Drain cooked tortellini and toss gently into the creamy sauce until well-coated.
  7. Season: Adjust seasoning with salt and pepper as needed, then serve warm, garnished with extra Parmesan if desired.
  • Author: Ashley Adams
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 480
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 30g
  • Saturated Fat: 16g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 16g
  • Cholesterol: 90mg

Keywords: For added flavor, consider incorporating sun-dried tomatoes or grilled chicken. You can substitute spinach with kale or arugula for a different twist. Store leftovers in an airtight container for up to three days.