Creamy Tuscan Tortellini with Spinach

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Creamy Tuscan Tortellini with Spinach

This Creamy Tuscan Tortellini with Spinach is an indulgent, restaurant-quality pasta dish that’s quick and easy to prepare at home. Made with cheese-filled tortellini, fresh spinach, sun-dried tomatoes, cherry tomatoes, and a luscious homemade cream sauce, every bite bursts with rich, Tuscan-inspired flavor. It’s the perfect 30-minute dinner recipe for busy weeknights, yet impressive enough to serve to guests.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories per Serving: 418 kcal

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup white onion, diced
  • 2 tablespoons minced garlic (about 5 cloves)
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes (optional for a mild kick)
  • ½ cup sun-dried tomatoes, julienned or minced
  • 1¼ cups heavy cream
  • ½ cup grated Parmesan cheese
  • 20 oz bag fresh cheese tortellini (such as RAMA)
  • 2 cups fresh spinach
  • 2 tablespoons chopped fresh basil (about 2 leaves)
  • 1 cup cherry tomatoes, halved

Instructions

  1. Sauté Aromatics:
    In a large skillet, heat olive oil and butter over medium-high heat. Add the diced onion and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for another minute.
  2. Create the Roux:
    Sprinkle in the flour and stir continuously for 1 minute to eliminate the raw flour taste.
  3. Build the Sauce:
    Slowly whisk in the chicken broth until smooth. Add the Italian seasoning, salt, red pepper flakes, and sun-dried tomatoes. Bring the mixture to a simmer.
  4. Add Cream and Cheese:
    Reduce the heat to medium-low. Stir in the heavy cream and grated Parmesan, whisking until the sauce is smooth and creamy.
  5. Cook the Tortellini:
    Add the fresh, uncooked tortellini directly into the sauce. Simmer for 4–5 minutes or until the pasta is tender and fully cooked. Stir occasionally to prevent sticking.
  6. Finish the Dish:
    Gently fold in the spinach, chopped basil, and cherry tomatoes. Cook for an additional 1–2 minutes until the spinach wilts.
  7. Serve:
    Spoon the creamy Tuscan tortellini into bowls and serve hot. Garnish with extra Parmesan or basil if desired.

Recipe Notes

  • Tortellini Options: This recipe uses fresh tortellini, which cooks quickly in the sauce. If using dried tortellini, boil it separately until al dente, then drain and add it to the sauce.
  • Spinach Tip: Frozen spinach can be substituted for fresh. Just make sure to thaw and squeeze out excess moisture before adding.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or broth.

Nutrition Information (Per Serving)

  • Calories: 418 kcal
  • Carbohydrates: 37g
  • Protein: 21g
  • Fat: 35g
  • Saturated Fat: 18g
  • Cholesterol: 111mg
  • Sodium: 902mg
  • Potassium: 554mg
  • Fiber: 6g
  • Sugar: 10g
  • Vitamin A: 2121 IU
  • Vitamin C: 14mg
  • Calcium: 280mg
  • Iron: 4mg

 

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