CREAMY TOMATO AND SPINACH TORTELLINI
Thursday, May 5, 2022
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CREAMY TOMATO AND SPINACH TORTELLINI
This Creamy Tomato and Spinach Tortellini pasta recipe is made in less than 30 minutes and perfect for a quick and easy weeknight meal. The recipe includes cheese tortellini in a creamy homemade pink sauce with spinach, basil, and fresh parmesan cheese.
Creamy Tomato and Spinach Tortellini
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course: Main Course
Cuisine: Italian
Unit: clove, cup, ounce, ounce can, Tablespoon, teaspoon
Servings: 6
Calories: 511 kcal
Author: Lauren Allen
Ingredients
- 20 ounces refrigerator cheese tortellini s
- 2 Tablespoons butter , salted or unsalted
- 3 Tablespoons all-purpose flour
- 3 cloves garlic , minced
- 1 teaspoon onion powder
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 15 ounce can petite diced tomatoes*
- 1 1/2 cups baby spinach leaves , chopped
- 1/4 cup fresh basil leaves , chopped
- 1/2 teaspoon dried oregano leaves
- Salt and freshly ground black pepper
- 1/2 cup freshly grated parmesan cheese , plus more for serving
- crushed red pepper flakes , for serving (optional)
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- In a large saucepan over medium heat, add butter and cook until melted. Whisk in flour. Add garlic and and onion powder and cook, stirring, for 30 seconds.
- Slowly pour in milk and cream, whisking as you pour and stirring until smooth.
- Cook, stirring constantly, until mixture begins to simmer.
- Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired.
- Add parmesan cheese and stir until melted.
- Remove from heat. Stir in cooked tortellini.
- Serve warm with extra parmesan sprinkled on top, and crushed red pepper, if desired.
Recipe Notes
Want to use fresh tomatoes, instead of canned? Substitute 1 1/2 cups diced tomatoes, and 1 cup of hot water that you used to boil the tortellini.