Creamy Spinach Tomato Tortellini is a delightful dish that brings together tender cheese-filled tortellini, fresh spinach, and juicy tomatoes all wrapped in a smooth, creamy sauce. The combination of bright tomato flavors with the rich creaminess and the vibrant greens makes it a colorful and inviting meal that’s as comforting as it is tasty.
I love making this dish when I want something that feels both fresh and indulgent. The spinach adds a nice pop of color and a little bit of healthy goodness without being overpowering, and the creamy sauce ties everything together beautifully. I usually stir in some parmesan cheese at the end for extra flavor, and it really makes a big difference in how rich the sauce tastes.
For me, this tortellini recipe is perfect for a cozy weeknight dinner. I like serving it with a simple green salad on the side or some crusty bread to soak up all the sauce. It’s one of those meals that feels like a warm hug after a long day, and I find myself going back for seconds every time.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or refrigerated tortellini works best for a tender texture. If you can’t find cheese-filled, try spinach or mushroom tortellini for a twist.
Heavy Cream: This gives the sauce its richness. For a lighter option, use half-and-half or coconut milk, but the sauce won’t be quite as thick.
Italian Sausage (Optional): Adds depth and flavor, but you can skip it for a vegetarian meal or substitute with cooked mushrooms or plant-based sausage.
Cherry Tomatoes: I love using cherry tomatoes for their sweetness and color. If unavailable, diced fresh tomatoes or canned diced tomatoes work fine.
Spinach: Fresh baby spinach wilts quickly and balances the dish well. You can swap for kale or Swiss chard, but cook a bit longer as they’re tougher.
How Can I Make the Sauce Rich and Creamy Without It Separating?
Keeping the sauce smooth is key to this dish. Here’s how I do it:
- After cooking your garlic and sausage, stir in tomato paste and broth first. This helps the tomatoes fully blend in.
- Lower the heat before adding cream and Parmesan. High heat can cause the sauce to separate.
- Stir gently but continuously until the cheese melts and the sauce thickens. If it’s too thick, add a splash more broth.
- Avoid boiling after adding cream; a gentle simmer is best.
Equipment You’ll Need
- Large pot – to boil tortellini; you’ll need plenty of room to keep them from sticking.
- Large skillet or deep pan – perfect for cooking sausage, veggies, and sauce all in one place.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Colander – to drain the cooked tortellini easily.
- Measuring cups and spoons – to get the sauce ingredients just right.
Flavor Variations & Add-Ins
- Swap sausage for cooked chicken or turkey breast for a milder protein option.
- Add mushrooms when cooking garlic for a richer, earthy taste that pairs well with creamy sauce.
- Use kale instead of spinach if you want a heartier green with a slightly stronger flavor.
- Mix in red pepper flakes or a pinch of smoked paprika for a gentle spicy kick that livens up the dish.
How to Make Creamy Spinach Tomato Tortellini
Ingredients You’ll Need:
- 1 lb (450g) cheese tortellini (fresh or refrigerated)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ lb (225g) Italian sausage (optional), casing removed
- 1 cup cherry tomatoes, halved
- 4 cups fresh spinach leaves
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for garnish
- ½ cup chicken broth
- ¼ cup tomato paste
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes of preparation and 15-20 minutes to cook, making it ready in about 30 minutes total—perfect for a quick and cozy dinner.
Step-by-Step Instructions:
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until al dente. Drain the tortellini and set it aside for later.
2. Cook Sausage and Vegetables
In a large skillet over medium heat, warm the olive oil. Add minced garlic and cook for about 30 seconds, until fragrant. Add the Italian sausage and break it up with a spoon as it cooks. Continue cooking until browned and cooked through, around 5 to 7 minutes. If you’re skipping sausage, just cook the garlic for now.
Add the cherry tomatoes to the skillet and cook for 2 to 3 minutes, until they become soft. Then toss in the fresh spinach and cook until wilted, about 2 minutes.
3. Make the Creamy Tomato Sauce
Stir in the tomato paste, chicken broth, and Italian seasoning. Cook for 2 minutes to help the flavors meld and the sauce begin to thicken.
Turn the heat down to low and stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes smooth and creamy. Taste and add salt and pepper as you like.
4. Combine and Serve
Add the cooked tortellini to the skillet. Gently toss everything to coat the tortellini evenly with the creamy spinach tomato sauce. Heat for another minute or two to warm it all through.
Remove from heat, sprinkle with more Parmesan and chopped fresh parsley, then serve immediately. Enjoy your delicious, comforting creamy spinach tomato tortellini!
Can I Use Frozen Tortellini for This Recipe?
Yes! Just make sure to cook the frozen tortellini according to package instructions before adding it to the sauce. No need to thaw—just add a minute or two to the cooking time when boiling.
How Can I Make This Dish Vegetarian?
Simply omit the Italian sausage and add extra veggies like mushrooms or bell peppers. The creamy tomato sauce is flavorful enough to stand on its own!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce becomes too thick.
Can I Substitute Milk for Heavy Cream?
You can use whole milk or half-and-half for a lighter sauce, but it will be less rich and creamy. To help thicken, add a teaspoon of flour or cornstarch mixed with a little water before stirring in the milk.
